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Pumpkin Cream Cheese Muffins

It's finally starting to feel like fall in Austin, Texas.  By that, I mean that our highs are in the 80s, but that's good enough to start making everything pumpkin.  This recipe, which I tweaked from The Recipe Critic, makes two dozen muffins, assuming you don't have a three year old who tries to eat as much batter as humanly possible!

Pumpking Cream Cheese Muffins

  • 4 Large Eggs

  • 1.5 cups Sugar (I used can sugar, which is a rarity in my house!)

  • 1 15 oz can organic Pumpkin Puree

  • 1 1/4 cups Vegetable Oil

  • 1 tsp. Baking Soda

  • 1 tsp Baking Powder

  • 1 Tbl ground Cinnamon

  • 1 Tbl ground Nutmeg

  • 1 Tbl ground Cloves

  • 2 Tbl Pumpkin Pie Spice

  • 1 tsp Salt

  • 3 cups All-Purpose Flour


  • 8 oz Cream Cheese, softened

  • 1 cup powdered Sugar


  • Preheat the oven to 350.

  • Spray a muffin pan with non-stick spray or use muffin cups.

  • In a Kitchen-Aid, combine the Eggs, Sugar, Pumpkin Puree, and Vegetable Oil until well combined.

  • Add in the Baking Soda and Powder, then all of the spices.

  • Mix the Flour in last until just incorporated.

  • Fill each of the muffin tins about 2/3 full with the muffin batter. Set aside so little people do not eat all of the batter.

  • In a clean bowl, mix the Cream Cheese and powdered Sugar to make the filling. Put the filling into a pastry bag (or in a pinch, in a ziploc bag with the corner clipped) and squeeze the filling into the center of the muffin until you see the muffin inflate with the Cream Cheese.

    • Fun tip - Angle the tip of the pastry bag as you insert it into the muffin so when you pull the tip out, a little batter collapses over the hole you created and there is a clean top.

  • Bake for 20-25 minutes until a toothpick comes out mostly clean and allow to cool on a wire rack. Wait until the muffins have had a chance to cool slightly before eating because the center icing will be HOT!

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