In Honor of Fall- Pumpkin Cream Cheese Muffins

I’ve been celebrating Fall a little early this year. There is nothing better than the smell of pumpkin and the cool air has made me crave it even more! I couldn’t wait until Friday to begin my Fall baking, so I started today!! I’ve had several requests for the recipe so I thought I’d share with everyone! There will be more to come this week ūüėČ

Organic Pumpkin Cream Cheese Muffins 
What you’ll need:
Filling: Takes at least 6 hours total to prepare the filling!! After made, it needs to be frozen for 2 hours.
1 8 oz. Organic Cream Cheese (softened. I left out for 4 hours before I used)
1 cup Organic Powder Sugar
3 cups Organic Whole Wheat Flour
1 tsp. Baking Soda
4 tbsp.  Pumpkin Pie Spice
1 tbsp. Cinnamon
1 cup Organic Sugar
1 cup Organic Brown Sugar
4 large Organic Eggs
1 1/4 Organic Oil (I used og canola, but vegetable oil would work too)
1 can 15 ounces Organic Pumpkin
4 tbs. Organic Whole Wheat Flour
1/2 cup Organic Brown Sugar
2 tbsp. Pumpkin Pie Spice
4 tbsp. butter cut into pieces
Filling: First set out cream cheese and bring to room temperature. It usually takes up to 4 hours. Once softened, use a blender and beat the cream cheese with the powdered sugar on a high speed until smooth. Spoon the mix into a log shape on to plastic wrap. Roll tightly and then cover with tin foil for extra protection. Freeze for at least 2 hours. You want it firm enough to cut into pieces.
Batter: Preheat oven to 350 degrees. Use eco-friendly muffin liners- should make 24 large muffins or 12 muffins and a bread loaf. In one bowl mix the flour, spices, baking soda. In a mixing bowl combine 4 eggs, oil, sugar, and pumpkin. Beat low/medium speed with an electric beater. Then slowly add the dry ingredients. Don’t over mix!
Topping: In a bowl, add flour, sugar, pumpkin pie spice, and butter. With 2 forks break the butter pieces up so you have a crumbly mixture.
Put it all together: Pour just enough batter into the muffin pans to cover the bottom. Pull the cream cheese mix out of the freezer and cut into pieces. Place in the middle of the muffins. Then pour batter on top of the cream cheese- make sure you cover completely! Then add the topping to cover the whole muffin top. ¬†Bake at 350 for about 20 minutes. Make sure to check with a tooth pick. Wait at least 15 minutes before tasting… the cream cheese filling is super hot! Store in¬†refrigerator¬†and enjoy!
What is your favorite Fall recipe?

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