Pumpkin Muffins with Cream Cheese Stuffing

I was going to add the crumble topping to the title but I thought that was just ridiculously long.

So guys! How are we? I've recovered from the crazies and am back to my everyday life. In case you were wondering....

Although today somebody stole a whoooole heap of money from me. Fun right?! So now all my accounts are frozen. FUN.

PLUS once I realised I definitely needed some form of delicious to calm me down, I went for a walk but the local shopping centre was being EVACUATED so I had to go back to work unsatisfied and grumpy. Talk about bad timing.

I literally just realised that bad things happen in three’s so now I’ll be waiting for the next predicament. Ergh.

So what are you doing this weekend? I’m not doing much – although there is a local cultural festival thing happening. Hopefully they’ll have some cool exotic foods I can munch my way though. I’ll have to go begging to get some cash to pay for it now.

Are you cooking anything fun?! Are you jumping on the Halloween bandwagon? I haven’t decided if I should embrace this American holiday yet. Although really, any excuse to eat make cake is awesome.

You could make these! They’re amazing. Personally I could eat cream cheese on anything so I’m bias. But they’re really good.

Also yes they are a muffin. I really should have used a bigger tray...but they are muffins and not confused cupcakes. Big difference.

Filling: 200g cream cheese, softened 3/4 cup icing sugar Dash of vanilla   Crumble: 4tbspn butter, softened 4tbspn plain flour 4tbspn rolled oats 3tbspn brown sugar

Muffins: 1 cup whole wheat flour 1 cup plain flour 1tsp baking soda 1tsp cinnamon 1 1/4tsp pumpkin pie spice (mixture of cinnamon, nutmeg, all spice and a dash of ginger) 3/4 cup brown sugar 1/4 cup oil 3tbspn honey 2 eggs 1 cup pumpkin puree 1tsp vanilla 3/4 cup buttermilk

Preheat the oven to 180^o. Line a muffin tray with 12 liners.

Cream Cheese Filling: In a medium bowl, add all of the filling ingredients. Using a stand or hand mixer, beat cream cheese until smooth. Make sure you get all the cream cheese lumps out! Place the mixture in the fridge until ready to use.

Crumble: In a small bowl, add all of the crumble ingredients. Using a fork, mix together until a lumpy sand-like mixture forms. This doesn’t have to be perfect – just ensure everything is well combined.

Muffins: In a medium bowl, whisk together the dry ingredients. Set aside.

In a separate jug, whisk together the brown sugar, oil, honey, eggs, pumpkin and vanilla. Slowly whisk in 3/4 cup buttermilk.

Add the dry mixture to the wet mixture and whisk until just combined. Don’t overmix!

Fill the prepared muffin cups about a third of the way with the batter. Add a half tablespoon of the cream cheese mixture to each tin, then top with the remaining batter. Top with about a tablespoon of the crumble mixture.

Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool in the tin for 5 minutes and remove to a wire rack to cool completely.