Pumpkin Spice Cream Cheese Muffins

3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
Chopped pumpkin seeds or walnuts or pecans (optional)


Preheat oven to 350. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. 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. Mix all ingredients together (except cream cheese and nuts.

Fill muffin tins (greased or paper cups) half full. Put cream cheese disc in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Peach Cobbler Muffins

I was in need of using up some peaches. Here is a great recipe that tastes like peach cobbler in a muffin. This would be great for a breakfast get together. I think cinnamon butter is the best spread for this muffin.

2 eggs
3/4 cup brown sugar
2/3 cup oil
1 tsp. vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup chopped peaches
1 tsp cinnamon
1/2 tsp nutmeg

Beat eggs, and sugar. Add oil and stir in vanilla. Combine flour, baking soda, salt, cinnamon, and nutmeg together and slowly mix into wet ingredients. Place into greased muffin pan. Bake at 350 degrees for 20 mins. Makes 12 standard size muffins.