I wasn't in the mood for fall at all - until I found this recipe. Now, bring it on! I'm ready for cooler weather, afternoon breezes, lattes and these scrumptious spicy delights.
"Like Starbucks" Pumpkin Cream Cheese Muffins
1 (8 oz) package block-style cream cheese
2 cups sugar
1 ¼ cups extra light olive oil
1 can (15 ½ oz) pumpkin
3 cups flour
2 tsp. cinnamon
1 ½ tsp. nutmeg
1 ½ tsp. cloves
Dash cardamom (optional)
1 tsp. salt
1 tsp. baking soda
Sugar, for sprinkling
Preheat oven to 350 degrees.
Put the entire brick of cream cheese on a piece of waxed paper or parchment paper. Shape into a 10” long log. Place in freezer.
In KitchenAid, beat eggs with sugar. Add oil and pumpkin and beat well. Add flour, spices, salt and baking soda. Beat on low just till combined.
Divide batter between 24 greased muffin cups.
Remove cream cheese from freezer. Unwrap and cut into 24 disks.
Press each disk firmly into the center of pumpkin batter. Sprinkle with sugar.
Bake 20-25 minutes or until done. If necessary, with the back side of a spoon, press the cream cheese disk lightly into the muffin.
And, I think I also need these to make it feel like fall:
I must have some reason to make them....