Pumpkin Cream Cheese Muffins
As Starbucks introduced the Pumpkin Spice Latte last week, officially ushering in the autumn season, I began dreaming of lovely fall things to concoct- like soups and pies and pumpkin flavored anything. Thankfully, every other food blogger had the same idea. And so, armed with a recipe from Annie's Eats, I ran to the store to gather my supplies.
Apparently everyone in the south Austin area had the same idea because H-E-B was cleaned out of regular pumpkin puree. So I grabbed the last couple of cans of organic pumpkin puree and got started!
I made these Saturday as a breakfast treat for my students Sunday morning, and even though my students can be very picky sometimes, they all loved these!
These are a knock off of a Starbucks muffin. I've had it before and I have to say, these are better. Now, these muffins take a little preparation and may be a little more time consuming than normal ones but I thought they were worth the extra effort of including the filling and topping.
For two dozen muffins, you will need:
And voila! Enjoy. And enjoy the way that your house smells while they're baking.