Big A$$ Bakery Style Muffins

I don’t know what it is, but my breakfast kryptonite appears to be chocolate chip muffins. Put one in front of me and I. Will. DEVOUR IT. My son seems to have inherited my affinity for them. “Jack, buddy, what do you want for breakfast?” “Uuuuuum, chawcwat chip muffins? *devilish grin on adorable stinker toddler face*” Okaaaay, okay. ๐Ÿ˜‰ He gets to help mix these up too, so it’s a fun kitchen exercise for us both.  

 That being said, you could totally mix other things into this muffin base. But really, chocolate chip is the way to go here!


  • 3 cups flour
  • 4 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup canola oil (or vegetable oil/melted coconut oil)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups  semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate- you get the picture.)


Preheat oven to 425 degrees Fahrenheit and prepare a jumbo muffin tin, either with liners or coating lightly with cooking spray. In a large bowl, whisk together your flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a medium bowl/large measuring cup, whisk together your eggs and sugar until combined. Mix in milk, oil, and vanilla.  


Fold the wet ingredients into the dry, mixing just until combined. The batter is going to be suuuuuper thick and slightly lumpy- this is good!  

Now fold in your chocolate chips, giving the batter just a few good turns.  

Divide the batter into your muffin tin, filling almost to the top. I get exactly 6 big ass muffins out of this recipe!  

Then pop ’em in the oven at 425 for 5 minutes, then drop the temperature to 375. Bake for an additional 20-25 minutes depending on your oven… Just give it the toothpick taste and watch for lightly golden tops, like this!  

Allow to cool in the tin for about 10 minutes before enjoying. One of these with a big glass of cold milk (or coffee if you’re like me!) is a wonderful treat for breakfast and destined to be repeated many times, at least in our house. ๐Ÿ˜€ Enjoy! 

Recipe slightly adapted from Sally’s Baking Addiction

Pumpkin Scones

Totally embracing my basic side here and fully admitting my obsession with all things pumpkin. In the past couple of weeks alone, I’ve made pumpkin cream cheese muffins, pumpkin snickerdoodles, pumpkin spice syrup, and, mostly recently- these breakfast delights. This is the most moist, flavorful scone recipe I think I’ve ever encountered, and it doesn’t even require the typical cup of heavy cream for the dough. Definitely a bit more fancy than my standard scone recipe as well- I mean, there are TWO glazes involved. A little more time consuming as well, but I promise you… Totally worth it!


For the scones:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp half and half

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp half and half, then more as needed

For the pumpkin icing:

  • 3/4 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 tbsp half and half


Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment. In the bowl of your food processor, briefly whisk together the flour, baking powder, baking soda, salt, connamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until just combined. Add butter and pulse a few times to cut the butter into the mixture (alternately, whisk the previous ingredients together in a large bowl and cut butter in with a pastry cutter). Move mixture to a large bowl and make a small well in the center.  


In a small bowl, whisk together the pumpkin purรฉe, buttermilk, egg, vanilla, honey, and half and half.  

Add the wet ingredients to the dry and stir together a few times with a wooden spoon…

Then knead in the bowl a few times with clean, well-floured hands. Move dough to a well floured work surface and work into about an 8 inch round.  

Hey, art has never been my strong suit, guys. It ain’t pretty, but it’ll work. 

Use a sharp knife (you may have to flour the edge some- this dough is sticky!) and cut into 8 triangles. Transfer to your prepared baking sheet and brush the tops with some half and half…  

Then pop ’em in the oven for 11-14 minutes, until lightly golden and a toothpick inserted comes out clean. Put some wax paper or paper towel under a wire rack and transfer to the rack to cool. 

While the scones are cooling, whip up your glaze. In a small bowl, whisk together the powdered sugar and half and half until just thin enough to spread (it should still be pretty thick). Spoon into cooled scones (use all of it!) and spread evenly along top.  

In the same bowl as the plain glaze, whisk together all of the ingredients for the pumpkin glaze (this will be much thinner consistency). Transfer to a pastry bag, snip the corner off, and drizzle over the tops of the scones.  

Allow icings to set before serving, preferably with a hot cup of coffee. Best served day of, but we still found them quite tasty after storing for a day in an airtight container. Enjoy this lovely taste of fall, readers! ๐Ÿ˜Š๐Ÿ๐Ÿ‚  

 Recipe from Cooking Classy.

Once a Month Breakfast Burritos

Some mornings, I just can’t. Even. Especially since becoming preggo with kiddo #2, the sheer exertion of getting out of bed is enough to wipe me out. The last thing I feel like doing is making breakfast, and even less so without coffee on board first (c’mon baby girl, you’re killin me with that one!). Enter- these breakfast delights. All it takes is 20 minutes one afternoon, and you’ve got breakfast for the next 10-20 days depending on how many you eat. Heck, double the batch and you’re really set for the month. Y’all know that a) I love anything I can make ahead and b) I love dishes that are customizable. I hope you try these and love them too! 


*The eggs, cheese, and tortillas are the only items needed for the base. Anything else listed is what I had on hand and chose to use… You can use whatever strikes your fancy!

  • 12 large eggs 
  • 2 cups shredded cheese (again, your choice- I used Colby Jack this time) 
  • 20 (6) inch sized tortillas
  • 1 lb breakfast sausage crumbles
  • 1 medium onion, diced
  • 1/4 cup jalapeรฑos, diced


Begin by cooking and draining the sausage.  


In another large skillet over medium heat, scramble the eggs and whatever veggies you might be using. Cool as much liquid out as you can so when reheated, your tortillas don’t get mushy!  

Once your eggs/veggies are thoroughly cooked, add the drained sausage and all that cheesy deliciousness to the skillet and mix until combined and the cheese is all melted.  

Warm your tortillas with a damp paper towel in the microwave for about 20-30 seconds, or until pliable. Scoop some filling (about 1/3 cup) into a tortilla…

Roll, and repeat. Place seam side down on a foil or wax paper covered baking sheet, then transfer to the freezer to freeze for about 30 minutes.  Once stiff, transfer to Tupperware or large freezer bags and freeze until ready to use.

To heat and eat your burritos, you can either microwave or bake them. To microwave, simply wrap a burrito in a paper towel and microwave until heated through, or about 2 minutes. To bake, first thaw desired number of burritos, then bake at 350 for about 10 minutes. Serve with salsa if you wish. That’s it! ๐Ÿ˜ƒ Happy breaking-the-fast!  

 Recipe adapted from

*The original recipe calls for adding the salsa to the original mixture; I have found the mixture too damp and therefore the tortillas too mushy upon reheating. Try at your own risk!

Restaurant Review: Milktooth

You know that new restaurant in town that it seems like everyone is talking about? Here in Indianapolis, that’s Milktooth. They opened up shop down in Fletcher Place back in October, and the buzz has only gotten louder since the restaurant and chef/owner Jonathan Brooks were featured in Food & Wine magazine. Milktooth boasts the first ModBar coffee bar in the city, as well as a rotating menu of mainly locally sourced, seasonal dishes. The menu does have the slightly pretentious line stating no modifications are allowed to the dishes, but hey- that’s their prerogative, right? A ringing endorsement from my friend Nicole was the kicker- I NEEDED to try this place. Thankfully, a warm and sunny brunch opportunity with one of my very favorite people, Ali, presented itself and we took full advantage. ๐Ÿ˜Š 

As with any restaurant with some hype surrounding it, there was a little wait when we arrived. We were invited to order coffee, cocktails and/or pastries from the coffee bar while we waited, so we stepped over the peruse the offerings. We stuck to iced coffee since I had to work and she had to drive, but MERCY, did those mimosas and Bloodys look divine! And with fresh squeezed juice to boot. I’ll be returning if only to try one, along with one of the delectable looking chocolate croissants. Mmmmmm. 

We were seated at the bar in less time than the hostess had estimated (yay!), which gave us the opportunity to scope out the menu choices as they came off the grill/prep tables. I tell ya, I’m not sure if that was a blessing or a curse! Everything looked and smelled amazing, and Chef Brooks was right there in the center of it chatting with staff and customers alike. We found him super charming and friendly, and even offered to allow us to order the “Baby Bear”, a.k.a. kid’s plate, when he overheard us commenting that it looked like the perfect breakfast. Ha!

After mulling over the menu for a bit (and changing our minds a dozen times), I went with the sweet Dutch baby pancake and Ali chose the uova al forno. Hers was an Italian style dish of a baked egg with thick semolina toast from Amelia’s, smothered in rich tomato sauce. She also opted for merguez sausage, which added a smoky, spicy crunch. Italian for breakfast, you say? And YES. The bite I tried was absolutely delicious, so I’m sure the bowl as a whole was satisfying.  


Now, surely ordering a single pancake doesn’t sound like much of a breakfast, right? Ok ok, I also ordered a side of sorghum-glazed bacon at the suggestion of our fabulously-moustached server, Brady. But really, let’s just admire before I describe.  


Amirite?! The sweet pancake offering this visit incorporated lemon curd and huge, ripe blackberries. Guuuuuh. I would eat this for breakfast EVERY DAY! Sweet for sure, a little tart, and just enough that you won’t feel disgusting or sick once you polish your plate. The pancake itself was light and crispy around the edges- in a word, perfect. The bacon was a nice salty counterpart, although the syrupy glaze was pretty sweet too. A bit pricey at $5 for a side, but I’m glad I tried it. 

I wish I’d gotten photos of the interior of Milktooth. It’s a vintage-lover’s dream! It seriously looks like they raided only the most chic thrift stores for all the mismatched dishwater/table top knock knacks they could find. It just works. The restaurant itself is housed in a converted auto repair shop, which I think is pretty awesome. In addition to the hip reputation, Milktooth also offers off-street parking (albeit a small lot, it’s still a plus) AND it’s kid-friendly. It is a little on the pricey side for breakfast (think $4-5 for coffee, entrees $10+) but honestly, for the quality of the meal and the outstanding service… It’s worth the splurge. I’ll be going back with the hubby and son soon- I REALLY want to try that sweet tea fried chicken! ๐Ÿ˜‰

Check out Milktooth at 534 Virginia Ave, Indianapolis, IN 46203, and browse the menu here.

Pancake Mini Muffins

I can already hear my mom- hey, this is MY idea! ๐Ÿ˜‰ While she’s somewhat right, I pinned this recipe on Pinterest a while back, thinking I’d start making them when Jack started eating finger foods. Fast forward a bit ๐Ÿ˜ and I finally got around to it one morning when I needed some breakfast inspiration. You can use this pancake recipe if you dig the homemade route, or you can use a pancake mix… No judgment here. ๐Ÿ˜‰ This a great recipe for the kiddos too. They can help add ingredients with fairly minimal catastrophe! And you all know by now I’m a huge fan of make-ahead meals, so I love that you can whip up a big batch of these scrumptious little muffins, freeze however many you don’t eat, and pop ’em in the microwave another morning. Brilliant!  


  • 3 cups flour 
  • 1 tbsp baking powder
  • 3 tbsps sugar
  • 3/4 tsps salt
  • 2-1/2 cups milk
  • 1 tbsp white vinegar
  • 2 whole eggs 
  • 1 tbsp vanilla extract
  • 4 tbsps butter, melted


  • Blueberries
  • Mini chocolate chips
  • Warm syrup for serving


Preheat oven to 425 degrees Fahrenheit and spray cooking spray into mini muffin pan.  Coat each well generously so your muffins don’t stick.


Whisk together flour, baking powder, sugar, and salt in a mixing bowl. Set aside. Stir together the milk and vinegar in a large liquid measuring cup and let it sit for 1 minute. Whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Fill each well about 2/3 full…  

Then, if using (and I highly recommend it!), drop a few blueberries or mini chocolate chips into a few wells.  


 Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan to cool. Use a butter knife to loosen the edges if needed. Repeat until batter is gone. Warm up your syrup, plate, and serve!  


This breakfast is Jack-approved.  


Recipe from The Pioneer Woman.  

French Toast Cupcakes with Maple Buttercream

Confession time (again): I don’t like French toast. I’m not sure what it is about it, but I’ve never been a huge fan. Same goes for maple syrup- 1 well-intentioned, syrup covered waffle from an aunt following a sleepover when I was about 7 or 8 years old ruined me for the sticky sweet condiment. When I found this recipe, however, I knew I’d have to give it a try. It’s one of those classic flavor combinations folks just seem to love. Let me tell you, the cupcake version did not disappoint! Vanilla cake full of fall spices topped with buttery brown sugar streusel, finished off with an air maple buttercream? Sure to please the French toast lover in your life. This cake is pretty sweet so you can leave off the dusting of confectioners’ sugar- I just liked the way it looked. ๐Ÿ˜Š Happy baking! 


For the streusel:

  • 1/2 cup brown sugar, packed
  • 1 tbsp sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsps cold unsalted butter, cut into chunks

For the cupcakes:

  • 3 cups all-purpose flour 
  • 2 cups sugar
  • 1 tbsp baking powder
  • 2 tsps cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 2 sticks unsalted butter, softened but still cool
  • 1 cup sour cream or plain yogurt
  • 4 eggs, at room temperature
  • 1 tbsp vanilla extract

For the frosting:

  • 2 sticks unsalted butter, softened
  • 4 cups confectionersโ€™ sugar, plus more for sprinkling if desired
  • 1 1/2 tsps vanilla
  • 1/2 tsp salt
  • 1/3 cup maple syrup 
  • 2 tbsps heavy cream


Begin by preheating oven to 350 degrees Fahrenheit and lining cupcake tins with liners, about 24. First, make the streusel. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it. Cover and refrigerate until ready to use. 

In the bowl of your stand mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well on medium-low speed, until the mixture is smooth, about 30 seconds.

Place three tablespoons of batter In each liner, then sprinkle with streusel. Bake for 20 minutes, turning your tin(s) halfway through baking. Transfer to cooling rack.  


(Wow, I was slacking on the photo taking for this recipe! ๐Ÿ˜)

While your cupcakes are cooling, prepare the frosting. In a clean stand mixer bowl, beat the butter on high speed until light and fluffy (about 2 minutes). Slowly add the sugar, 1 cup at a time, until combined. Add the vanilla, salt, and syrup.  


Finally, add the heavy cream and beat on high until smooth and fluffy, or about 4 minutes. Pipe onto cooled cupcakes and sprinkle with additional confectioners’ sugar, if desired. 


Recipe adapted slightly from Bakingdom.

Baked Cookie Butter Oatmeal

I think the secret’s out: I’m a bit obsessed with cookie butter. I’ve tried just about every cookie butter flavored product I’ve come across, and I’m sad to say none have really captured the absolute deliciousness that is the original cookie butter spread. When I found this recipe, I went in to it expecting to be let down. Y’all, I’m happy to report that my expectations were exceeded! Oatmeal doesn’t really get my gears going, but cookie butter oatmeal is something with which I can definitely get on board. With the banana sauce, a serving clocks in at about 400 calories so I’m hesitant to call it healthy. It’s so filling though, it’s totally worth it! 5-6 hours later I’m still not hungry. This is a breakfast worth getting excited over, for sure.


  • 1/3 cup old fashioned dry oats
  • Pinch of salt
  • 1/4 tsp baking powder 
  • 1 egg white
  • 2 heaping tbsps cookie butter
  • 1/3 cup skim milk
  • 1/4 tsp vanilla 

For the banana sauce (optional):

  • 1/2 large ripe banana
  • 2 tbsps plain or vanilla yogurt
  • Pinch of cinnamon
  • 1/4 tsp vanilla


Preheat oven to 350 degrees Fahrenheit and lightly grease a small ovenproof bowl. (I used my 18 oz square Le Creuset baking dish and it was perfect.) In a small bowl, whisk together the oats, salt, and baking powder. In another small bowl or liquid measuring cup, whisk together the egg white and cookie butter. This can take some work; cookie butter is super thick and sticky! I promise it comes together. Once well combined, add the milk and vanilla to the cookie butter mixture.  


Add the wet ingredients to the dry and mix well. Pour oatmeal into your prepared dish/bowl.  

 Pop into the oven for about 20 minutes, or until the oatmeal is nice and puffy. While your oatmeal is baking, make your banana sauce (if using). Add the half banana and yogurt to a small food processor.  

 Blend completely, then sprinkle in a little cinnamon and the vanilla…  

 Then drizzle some sauce on top of your slightly cooled oatmeal. Oh yes. So. Much. Yes.  

 Don’t think you have to wait for cooler temperatures to give this scrumptious little breakfast treat a try! 

Recipe from Healthy Food for Living.  

Restaurant Review: Rocket 88 Doughnuts

Fletcher Place, you’re becoming quite the foodie mecca of Indianapolis! A slew of new buzz worthy restaurants, a distillery, a brewery… People are snatching up property in this quaint neighborhood just south of downtown near Fountain Square left and right. Just after the start of the new year, Rocket 88 Doughnuts opened after a successful Kickstarter campaign got them the funds they needed to launch. Initially, I thought “oh boy, another doughnut place”. Mind you, General American Donut Company had recently opened and the Flying Cupcake announced a little sister donut shop, the Dancing Donut. Add already existing Dunkins, the Donut Shop, and of course, Long’s, it’s not unreasonable to ask…How many doughnut spots does one town need?

Friends, I’m here to tell you… This place is LEGIT. 

Let’s start with location. Other than the fact that Fletcher Place is the happenin’ place to be, Rocket 88 is situated in a little corner of a building right off of the interstate. 


Sadly, I only managed to snap a shot of the exterior thanks to one curmudgeon toddler. The inside is cool, modern but welcoming, with a chalkboard wall menu as you walk in on the left and a darling mural of the life of a doughnut on the right. Coffee, tea, and milk are offered including a Mile Square Coffee blend made exclusively for Rocket 88. Now, let’s get to the good stuff- the doughnuts.


Oooooh, mama. This was the sampler I got this particular day: a browned butter pretzel cake, an Earl Grey vanilla cake, a caramel apple spice waffle doughnut, and 2 chocolate glazed cake. I say this particular day because after the first visit, we returned 2 more times in a 7 day period. It’s THAT good! Others worth mentioning are the chocolate maple bacon and the hazelnut espresso cream (OMG, I dreamt about that doughnut. It was seriously amazing.). I liken Rocket 88 to Long’s fancy, organic cousin. Melt in your mouth delicious, these doughnuts are made with as many locally sourced ingredients possible, are all organic, and many are vegan. The owners are also working on a gluten free recipe for that crowd. Several flavors are offered daily and specialty flavors change daily based on what ingredients are available. Those amazing waffle doughnuts (named the Leslie Knope, LOVE IT!) are only available on Sundays and Wednesdays. Prices range from $1-$3 a piece (like I said, Long’s FANCY cousin!) but in my opinion, are so worth it. I paid about $11 for the assortment above and I’ll tell you, for 4 doughnut at General American, I paid $9 and wasn’t nearly as impressed. They are also open on Friday and Saturday evenings for game nights, offering special treats each night- a recent offering included beignets in a variety of flavors.

As a final testament, I’ll leave you with an anecdote. A few days after our first Rocket 88 visit, I asked Jack what he wanted for breakfast. His answer was a resounding “DOUGHNUTS!” Ask and you shall receive, little man. ๐Ÿ˜‰


Check out Rocket 88 Doughnuts at 874 Virginia Avenue, Indianapolis 46203 every day but Monday. See their menu here.

Strawberry Banana Scones

Remember those chocolate chip scones I blogged a while back? I won’t pretend I like these better, as chocolate will always win in my book. However, these are a lovely little breakfast treat that you don’t have to feel too guilty about enjoying. A scone by definition is not especially sweet, so the bananas themselves lend the majority of the sweetness to these, and fresh chopped strawberries deliver a nice fruity punch. I love to make big batches of scones and freeze them individually; wake up, throw a few on a cookie sheet, and voila! Warm, delicious breakfast bread. A little too easy…


  • 1 egg
  • 2/3 cup heavy cream
  • 2 ripe bananas
  • 2 cups all-purpose flour 
  • 2 tbsps sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 5 tbsps cold butter, cut into small cubes
  • 3/4 cups fresh, chopped strawberries


Begin by preheating oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper (skip this step if making ahead). In a liquid measuring cup, combine the egg and heavy cream. Add the bananas and mash with a fork until well combined.  


Set aside. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Using a pastry cutter or two forks, add butter cubes and work into dry ingredients until a pebbly dough forms. Add the wet ingredients to the dry and stir until just combined. 
Finally, fold your strawberries into the dough with a spatula, just a few gentle turns.  


At this point, you can use a dough scoop to form your scones and wrap in plastic wrap to freeze…  


Or you can pop them onto your prepared baking sheet. Bake 20-22 minutes, or until golden.  Enjoy with a cup of joe! ๐Ÿ˜Šโ˜€๏ธโ˜•๏ธ

 Recipe from What’s Cookin Chicago?

Pumpkin Cream Cheese Muffins

I couldn’t possibly let the month of October pass without a single pumpkin recipe getting posted, so here’s a personal favorite. These muffins are great for breakfast, dinner, a random coffee break snack… Pretty much whenever. Rich but moist spicey, pumpkin cakeyness with the amazing surprise that is cream cheese filling are guaranteed to make these a favorite of yours as well.

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1ยผ cups vegetable oil
For the topping:
ยฝ cup sugar
5 tbsp. flour
1ยฝ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To start, make your filling as it will take some time to chill. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1ยฝ-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. Seriously, give it time or you’ll have a sloppy mess on your hands… I’m just sayin’.

Now to make the muffins, preheat the oven to 350 degrees Fahrenheit and line muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. This smells heavenly!
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, whisk together the sugar, flour and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

Finally, let’s assemble these bad boys! Fill each muffin well with just enough batter to cover the bottom of the liner.

Slice the log of cream cheese filling into 24 equal pieces… This is where that whole waiting-for-the-log-to-solidify thing comes into place. Place a slice of the cream cheese mixture into each muffin well. * Note mine are not pretty round discs… I was not patient this go-round. Big mistake!

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. And for real. Wait. The filling will burn the aw-bahjeez outta your mouth if you don’t! You’ve been warned.


Recipe from Pumpkin Cream Cheese Muffins