Thursday, August 26, 2010

I have this theory...

that Great Wolf Lodge is much like Chuck E Cheese or a McDonald's playground because we all came home with some nasty respiratory infection.  My poor little baby is the sickest probably compounded by her well baby visit and vax's, complete with puking on mommy a few times (at least it's only breastmilk coming back up).  I've been running a fever, hubby came home early a couple days ago and expired on the bed (lol), and Em seems to have the mildest case of it.  Whatever it is, it makes you extremely tired.

Today I made the yummiest pumpkin muffins...evah. I love to bake, and it's hubby's turn to bring food for a meeting at work.  I made a knockoff of some pumpkin cream cheese muffins from Starbucks.  I found a recipe online and changed a few things to my liking (i.e. I did not want to go to the store to buy the missing ingredients and my version sounded better).  They were so moist, and the cream cheese center was so good, better than icing. 

I forgot to take a picture, but they are so damn good, melt in your mouth with a little bit o'cheesecake in the middle.

Pumpkin Cheesecake Muffins

Cream Cheese Filling
8 oz cream cheese - softened
1 tsp vanilla
1 cup powdered sugar

With mixer, whip cream cheese, vanilla, and powdered sugar til well mixed.  Take a sheet of wax paper and roll it into a log, wrap ends closed, and freeze for 2-3 hours.

Pumpkin Muffins
1 tsp cinnamon
4 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
2 cups white sugar
1 1/4 cups oil
1 can of pumpkin
3 cups flour
nuts (whole walnuts or pecans) optional

Preheat oven to 350.  Mix eggs and sugar, add oil, pumpkin, salt, soda, cinnamon, and pumpkin pie spice until well mixed.  Add flour gradually while mixing until all is mixed well.  Fill muffin cups 2/3 full.  Take frozen log of cream cheese mixture and cut into squares about 3/4 inch x 3/4 inch.  Insert a square of cream cheese mixture into the middle of each muffin batter.  Bake for 20-25 minutes, until toothpick inserted into muffin comes out clean (do not insert into cheesecake mixture).  Let sit in muffin tins for approximately 5 minutes before removing. 

Yields 24 muffins

1 comment:

Mai said...

Hi, Stephanie. This is Mai, a comrade of your hubby Bill at work. Those pumpkin muffins were delicious! and thank you for the recipe on your blog. I'll be making them come holiday time for sure.
Hope you are getting thru your online class. Bless you for trying to do so much and keep your sanity.
I, too, love Bernina. I have a Bernina 200E that's been upgraded to everything like Bernina 730. I'd love to have the Bernina 830, but can't justify the $$$$. I have Bernina serger, too. Unfortunately, I haven't had time to use it much. It's just easier to revert back to my Bernina 200.
What a coincidence about your interests - I am re-reading Amy Tan's Joy Luck Club now after 20 years. Plus I love the Tudor period in history.
Ooops, gotta get ready for another day. Thanks again for the muffins and sharing your blog....mai