Posted by on Aug 28, 2013 |

Busy time of the year in our home…

Boo turned 5 and is off to Kindergarten in a few short days. Daughter No.4 is off to Gr 9, No. 5 is off to Gr 10, No 3 is still in the planning stages but last we heard January is her planned college start date, No 2 is starting a new life in a new apartment with her partner and No 1 is still teaching and happy with her choices.

The promise of Fall bring with it , bazaars, bake sales, Christmas planning…and new opportunities for growth!

I am excited at the prospects, I am thrilled at the chance to meet new people…and I am in cream cheese and pumpkin heaven!  The combination tempts me, adds calories to my waistline, and brings with it a promise of divinity!  I am including the recipe that I use from…they taste just like the muffins available at Starbucks, and even the kids look forward to waking up to them for breakfast.


Pumpkin 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 (optional)
    • 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 (optional) or walnuts (optional) or pecans (optional)


  1. Preheat oven to 350.
  2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
  3. Put it in the freezer while you mix and fill the pans, up to an hour.
  4. 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 allows you to push it down into the batter easier.
  5. Mix all ingredients together (except cream cheese and nuts).
  6. Fill muffin tins (greased or paper cups) half full.
  7. Put cream cheese disc in the middle, pressing down.
  8. Sprinkle with 1 tsp chopped nuts.
  9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part ***do not touch the cream cheese!***
    MMMmmmmm Good!

    MMMmmmmm Good!

    Let cool in pans for 5 minutes, then remove to racks to cool completely. ***Do not touch the cream cheese until it cools  You have been warned***