Monday, October 4, 2010

Pumpkin Cream Cheese Muffins

So i had a little party this Friday for my 21st birthday it was a lot of fun hanging with the girls and eating a ton of goodies and sweet while watching Chick Flicks.. =) 

I baked a season favorite that day "Pumpkin Cream Cheese Muffin"

They turned out fabulously, were so moist and delicious!
It was fun baking them, using all the delicious spices i'm excited to also bake pumpkin loaf bread, pumpkin cupcakes and many more pumpkin treats =) 


  1. Happy Birthday Beautiful Blogger!
    I wish you all the happiness for your up coming year! May this year be filled with joy and laughter and wonderful new memories!
    Stay sweet and keep on bloggin!

    p.s. that cupcake looks DELISH! I love pumpkin. can you share the recipe with me?? ;)


  2. Thank you so much sweetie!
    It'll be official the 7th of this month.
    Exciting =)

    Thanks, it turned out really delicious, gosh i totally forgot to add the recipe with my post but ya here it is:

    Ingredients: 24 Servings

    •3 cups all-purpose flour
    •1 teaspoon cinnamon
    •1 teaspoon nutmeg
    •1 teaspoon ground cloves (Optional)
    •4 teaspoons pumpkin pie spice
    •1 pinch cardamom (Optional)
    •1 teaspoon salt
    •1 teaspoon baking soda
    •4 eggs
    •2 cups sugar
    •2 cups pumpkin
    •1 1/4 cups vegetable oil
    •8 ounces cream cheese
    •Chopped pumpkin seeds or walnuts or pecans

    1.Preheat oven to 350.

    2.Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

    3.Put it in the freezer while you mix and fill the pans, up to an hour.

    4.Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

    5.Mix all ingredients together (except cream cheese and nuts).

    6.Fill muffin tins (greased or paper cups) half full.

    7.Put cream cheese disc in the middle, pressing down.

    8.Sprinkle with 1 tsp chopped nuts.

    9.Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

    10.Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

    Hope you enjoy!!

  3. oh awesome!
    Thanks fo the recipe!
    I'm gonna print it and try to bake them!