Pumpkin Cream Cheese Muffins

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When pumpkins start appearing in the shops and market stalls, I finally concede that autumn has arrived. Few things conger up holiday spirit like the smell of spiced pumpkin treats baking in the oven! When we had the shop open, Tuesdays were always cream cheese muffin days and we ALWAYS sold out. So in honour of the upcoming thanksgiving feast and as a tribute to CC Tuesday we're sharing one of our most coveted recipes.

Makes 18 large sized muffins

  • 4 cups (1 L) all purpose flour

  • 1 cup (250 mL) regular sugar

  • 1/2 tsp. (2.5 mL) ginger

  • pinch of nutmeg

  • 1.2 tsp. (2.5 mL) cinnamon

  • 1/2 tsp. (2.5 mL) cloves

  • 1/2 tsp. (2.5 mL) allspice

  • 2 tsp. (10 mL) baking powder

  • 1 tsp. (5 mL) salt

  • 4 eggs

  • 1 1/2 cans (375 mL) pumpkin puree

  • 1 cup (250 mL) canola oil

  • 1/2 cup (125 mL) sour cream

  • 9 oz (250 g) package of baking style Philadelphia cream cheese

Sift dry ingredients together. Cube cream cheese with fingers into the dry ingredients. Mix wet ingredients together until well combined. Add dry ingredients to wet and mix until just combined. Bake at 375 for 20 minutes.

bakingdanielle acken