These little guys are the perfect bite of pumpkiny goodness coupled with the tang of  a cheesecake like center. It is like your mouth gets all happy with the moist pumpkin bread texture, and then BAM cheesecake! 

So by now you aren't not surprised to see another pumpkin recipe on the blog. I don't have to go through the whole "'Tis the season" or "it is the perfect fall food", blah blah blah. I am addicted to punkin, there I said it! I just can't seem to get enough of it. I will come up with a recipe to make and, no sooner than I can get that one done, I am on to the next one. I barely give myself an opportunity to enjoy the treat I just made. Oh, I have it bad folks, I may need a pumpkinvention!

But as long as my obsession it allowed to run rampant, there will be a ton of recipes here for those that share my affliction. I hope that means you. I would hate to think I was in this alone, or that nobody is reading. Helloooooooooooooooo is there anybody out there?

Luckily the major players in my life feel the same way about this lovely orange gourd, so a flood of pumpkincentric recipes make them just as happy as they do me. 

These little guys are the perfect bite, well few bites, of pumpkiny goodness coupled with the tang of  a cheesecake like center. It is like your mouth gets all happy with the moist pumpkin bread texture, and then BAM cheesecake! Oh ya, that is some good stuff people!! And I am not the only one to that thinks so. Normally when I make a batch of something sweet I send some of it home with the kids. With his? Oh heck no!! I made 24 of these bad boys and I will say that Kevin probably ate 20 of them!! OK, I am exaggerating a bit, he ate 18. I had to make another batch just so we would have some for the family get together yesterday.

I have to say that I have been pretty proud of myself. I have handled the temptation to devour a dozen of these bundles of awesomeness very well. I have given in and eaten couple of them. But in the AM with coffee in hand, when the temptation is the highest, I have successfully walked right by them. Of course the fact that I have been sick for the last few days has kind of helped. The only thing that sounds good to me is warm or cold drinks because my throat feels like I swallowed steel wool. UGH!! 

So Kevin has been basking in his pumpkin bliss, comfortable in the knowledge that these are all his. I should hide them so when he gets up to get ready for work they are all gone. Hhmmm on second though, that might not be a good idea. He is already Mr Grumpy Pants when he gets up, hiding his AM (well it is AM for him since he works nights) would be a bit of cruel and unusual punishment...for ME! Plus he DID do all of the dishes for me after our mini Thanksgiving with the kids yesterday. Ya, I will be nice, he deserves it. But I am not promising that there will be no shenanigans down the road.....*insert evil laugh here*. 

Dear Santa,

If you are reading this, I am just kidding *angelic smile* So please still take a look at my wish list on Pinterest OK?

Sincerely,

Bobbi aka a very very very good girl!!

Pumpkin Cream Cheese Muffins

By Bobbi's Kozy Kitchen
Published 11/08/2014

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 heaping tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups granulated sugar
• 2 cups pumpkin puree
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Spray muffin pans with non-stick spray.
2. In a small bowl, combine the cream cheese, powdered sugar, and vanilla until smooth. Transfer filling to a zipper top bag. Set aside.
3. In a medium bowl, combine the flour cloves, nutmeg, cinnamon, pumpkin pie spice, salt, and baking soda.
4. In the bowl of a stand mixer on medium speed, combine the eggs, sugar, pumpkin puree, and oil. Reduce speed to low and add the dry mixture, just until incorporated.
5. Place approx 1/4 cup of the batter in each muffin cup. Snip the tip off of a corner of the zipper top bag and push into the top of each muffin. Squeeze about 2 tablespoons of cream cheese mixture into the muffin batter.
6. Bake 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes back clean.
7. Allow to cook in the pan about 5 minutes, then remove muffins to a cooling rack and allow to cool completely.
8. Store muffins in an airtight container.

Yield: 24 muffins
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Tags: pumpkin, cream cheese, dessert, breakfast,

Adapted from a recipe found on Annie Eats