Besides the birth of my daughter, pumpkin spice is the next best thing in the fall season. Pumpkin spice lattes used to be my favorite beverage, pumpkin loaf, and my ultimate favorite Starbucks purchase, pumpkin cream cheese muffins.
I'm getting a tad bit annoyed with the lack of having a pumpkin cream cheese filled muffin with my Chai tea latte in the mornings. Instead, I’ll decide to make them myself.
Why do I have mini baking cups? Ugh that's not gonna work. Muffin making now on pause. 😔 pic.twitter.com/n2yukxoyW7
— ✨ simplykatricia ✨ (@simplykatricia) September 25, 2019
When the pumpkin spice cream cheese muffins reintroduced themselves last month, I was more than excited. So excited that I would order one at least a few times – ok ok everyday. I was ordering a damn muffin and chai tea latte every workday and on the weekend if able. Obsession is an issue I choose to not discuss right now.
So with that constant behavior, imagine my surprise and then annoyance when the tire I would get my breakfast from would sell out or simply not have anymore? One day, the barista decided to just tell me that there was an overall shortage and there wouldn’t be anymore muffins until some crazy amount of time like two weeks or something like that. You gots to be kidding me right?
That was it! Hence my tweet! I went on Amazon Fresh and ordered all the ingredients from TheCookinChicks.com and proceeded to have a mini and me time of baking our pumpkin spice cream cheese muffins.
Let’s make a note, canned pumpkin is disgusting. I don’t understand how anyone could just eat plain pumpkin or even fix their lips to compare it to sweet potatoes. No comparison at all. I see why we make sweet potato pies and not pumpkin. It sure is an acquired taste. With that being said we had to adjust the recipe slightly to add some more flavor.
The black specs you see in the image above is a 1/4th cup of brown sugar. Brown sugar doesn’t give so much of a sweet taste but color for the batter. Next time I will increase the sugar in the recipe to a full cup to add a tad bit more sweetness to the pumpkin.
We also added a dash more of pumpkin spice and nutmeg to the mix. The flavor of the batter began to remind me of a sweet potato pie mix just without sweet potato.
So now that we the batter done and in the muffin pan, it was time to work on the cream cheese filling. So full disclosure, I never did this before. In hindsight, I would have actually make a hole in the middle of the batter to insert a full dollop of cream cheese. Mini was excited to do this part. She started with a little bit of cream cheese and we had plenty so we went back and added some more.
Unlike in the recipe description, the cream cheese did not fall to the center so we took a knife and swirled it around. It wasn’t the way the directions said but it worked for our first time making the recipe.