I’ll be honest – I wasn’t going to share this recipe because it wasn’t as easy peasy as I usually go for. The ingredients were simple enough, but the process had me sweaty, frustrated, and covered in pumpkin guts by the end. But once they came out of the oven? WOW. And after chilling in the fridge overnight? DOUBLE WOW.

So I couldn’t find pumpkin spice at the store and I substituted ground cinnamon and ginger, no biggie. But the real annoyance came when I tried to mimic the fancy folded parchment that the muffins come in, Starbucks-style. I restarted so many times, but had to push forward because I feared the muffins would be too top-heavy with the cream cheese to just use regular liners. Then came the cream cheese filling – mixing without a hand mixer was laborious, spooning it into a ziploc bag was messy, and piping a “delicate dollop” onto each muffin? They looked more like deformed blobs. By the end, I was pretty over it. But I came out on the other side and can confirm it is so worth it!

The muffin was a perfect balance, not too sweet and paired wonderfully with the cream cheese filling. And turns out, it didn’t take that long to make: about 15-20 minutes for prep and another 25 minutes in the oven. Did I mention it’s almost Fall? Give this delicious recipe a try for yourself!

For the Recipe, Click Here.