PUMPKIN CREAM CHEESE MUFFINS

Makes 24 muffins


For  filling:

8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
1 15-oz can of pumpkin
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold margerine, cut into pieces


To prepare the filling, 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 1½-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. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. 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, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. 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.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well (see note). You want to put the cream cheese lower than you think because it will rise a lot during the baking process. 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.
*Note: You will need 24 slices of cream cheese mixture. If your's is still soft like mine was, just mark off 24 even sections with a knife, then scoop them out with a spoon. No biggie.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. These are absolutely YUMMY!!!

                                                   AMISH BAKED OATMEAL

      My folks like to visit the Amish country of Pennsylvania and stay at a Bed and Breakfast there. The breakfasts are to die for! Mom brought back this recipe from one of their stays and it has been a family favorite ever since. Quick to assemble and throw together for a hearty morning breakfast, you can add raisins and cinnamon if you like, as well as milk. My daughter has been begging for this every morning this week, so today was the day!


  • 1 1/2 cups quick cooking oats
  • 1/2 cup sugar
  • 1/2 cup milk (I usually add a bit more because it seems a bit dry without.)
  • 1/4 cup oil or melted butter
  • 1 egg
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • Add raisins, blueberries, nuts, dash of cinnamon, nutmeg, or other whatever you like!
  1. Heat oven to 350 degrees.
  2. Coat an 8x8 pan with shortening or cooking spray.
  3. Mix all ingredients together and spread in pan.
  4. Bake 20-25 minutes until done (mine was done by 20).
Add milk, if desired, and savor the warmth of a home cooked breakfast!

                                                  BACON AND EGG TOAST CUPS 

Believe it or not, these are simple and fast if you have pre-cooked bacon.  We buy it in the giant bag from Sam's.  Just sayin'.


6 slices of bacon, uncooked or precooked
6 slices of bread
1/2 cup shredded cheddar cheese
6 eggs
Salt and pepper

Preheat the oven to 400° F. Spray large muffin pan with cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step - that's what I do, it's fast). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a biscuit cutter or a drinking glass turned upside down.

Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. Cut out part of the egg white, there will not be enough room for all of it.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
Healthier Option: Use multigrain bread and turkey bacon for a healthier twist.

Source: adapted slightly from


                              These aren't hard, they just take a little more time, but they're worth it!


1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
  1. 3 tablespoons butter; melted
  2. 1 cup confectioners’ sugar; sifted
  3. 3/4 teaspoon vanilla
  4. 2 tablespoons hot water
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

Yields: 12 muffins
Note: Muffins will keep at room temperature for about a day.  Adapted from


Great idea for Thanksgiving Breakfast!

Sorry about the dark picture I needed to adjust my flash.  Anyway, whip these up the night before, stick in the 'fridge, and they're ready to bake the next morning!  YUM!!!
  • 1/4 cup (4 Tablespoons) butter, melted
  • 3/4 cup packed light brown sugar
  • 1 loaf French bread sliced 1 1/2 inches thick)
  • 8 eggs, slightly beaten
  • 1 cup whole milk
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup pecans, measured then chopped
  • 1/8 teaspoon salt
  • (optional) maple syrup and powdered sugar for topping


  1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
  2. Arrange slices of bread in the baking dish overlapping if necessary.
  3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
  4. Sprinkle chopped pecans over bread slices.
  5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
  7. Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
  8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
         Adapted from


  1. Can I lay these flat so I'm sure they are soaked with all those great ingredients before I bake? I may just try these now that you can't make get on that elliptical. Happy Thanksgiving!!

  2. Even better - swish them around in the yumminess after baking!!! Happy Thanksgiving to YOU!!!

  3. can these be frozen?

  4. Not sure! I would use an aluminum pan to do that, and then let set in the 'fridge for 24 hours before baking. Let me know if you try it!


Hey there! Leave your comments, thoughts and suggestions! I love hearing from all you cool people!