Pumpkin Cream Cheese Muffins

Please do not be mistaken, these are muffins not cupcakes. I know it may be hard to decipher between the two, so I’ll give you a hint: these are just cupcakes you eat for breakfast.

And if you’re in for a laugh, or want to waste time at work, here’s my favorite Jim Gaffigan bit about cake. Love it every time!

Also, just in case you were wondering (and I know you were) yes, these look surprisingly similar to the pumpkin cream cheese muffins at Starbucks. Really, I couldn’t keep spending $3 on a muffin and $4 on a latte, so I had to figure out how to make these bad boys.

I think we’ve got it. Its not 100% but its close, minus the cardamom. I just refuse to buy that stuff. Seriously, its like $20 for a little jar.

So, if you haven’t found out what to get me for Christmas yet, I could really use a jar of ground cardamom.

Pumpkin Cream Cheese Muffins recipe

3 cups flour
1 tsp cinnamon
1 tsp nutmeg (fresh ground
1 tsp ground cloves
4 tsp pumpkin pie spice
1 1/2 tsp kosher salt
1 tsp baking soda
4 eggs, lightly beaten
2 cups sugar
1 can cooked pumpkin (15 oz.)
1 cup vegetable oil
4 oz. plain yogurt

Mix wet ingredients, then dry ingredients in separate bowl. Mix together just until combined. Pour into greased or lined muffin cups.

Next take some cream cheese (4 oz., softened) and cut into small chunks or disks. Place each disk directly in center of batter and press down into muffin cup. You want a little to show, but most covered in batter. Like these mini muffins:

Then top with chopped nuts or pepitas (roasted pumpkin seeds) and a little raw sugar.

Bake at 350 for 20 minutes (12-15 minutes for mini muffins), or until a toothpick comes out clean.

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