Today Regan turns 12 – 12! I honestly can’t wrap my brain around it. Over the past few weeks I’ve been feeling incredibly sentimental and emotional about both of my girls getting older and closer to a time when they will no longer be living under my roof. When you break it down, I only have six years until they spread their wings and leave the nest. Depressing, I know.
So this past Friday I decided to stop wallowing and do something about it. I canned my normal after work schedule of exercising and meal planning and instead, chose to spend some quality time with Regan and Ava. The one activity we can always agree upon is baking – there are no winners or losers whilst baking; baking doesn’t involve staring at the tv for hours and we all get to eat something sweet when the timer goes off!
Seeing as the weather is turning cooler, the girls and I settled on baking the most mouth watering Pumpkin Cream Cheese Muffins on the planet. The perfect combination of pumpkin, cinnamon, nutmeg and cloves, with a sweetened cream cheese filling, your entire house will smell like Thanksgiving morning while baking these moist & dreamy muffins. The batter comes together pretty quickly but the recipe calls for you to freeze the sweetened cream cheese mixture, prior to baking. In order for the cream cheese to stay in place, and not melt out of the center of the muffins, the mixture needs to be frozen and the batter cold. Make sure not to skip this step – the extra time is totally worth it. The sweetened cream cheese surprise in the middle of these pumpkin-y muffins is everything!
Snag this recipe over at The Food Charlatan! If you end up making these yummy treats, tag us on Instagram – @thefoodcharlatan and @dinnerwiththeduffys!
Leave a Reply