Friday, October 16, 2009

Baking from Last Weekend Part II

The Pumpkin Cream Cheese muffins were a new recipe, and are good as breakfast or an afternoon snack. I added sugar and vanilla to the cream cheese and next time will use another four ounces as the eight ounce package wasn't quite enough. Super easy to make, and they went over well. These are supposed to be like the Starbucks version, but since I haven't had them, I can't compare, but I bet making them is cheaper!



  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..

Recipe courtesy:

Dry Ingredients


Before Baking

After Baking

As a sidenote: My younger cousin Hillary was in a serious car accident this weekend, and let me say God is good. Her car went off the side of a mountain and barely missed trees, the mountainside, rocks and all sorts of horrible things and she and her passenger walked away with barely a scratch. We were all here in Raleigh when it happened so needless to say we were freaking out. Miracles happen, thank God!

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