Farm Pics+Pumpkin Recipe

 So it's FALL!!! My favorite season. Between the crisp autumn air and colorful leaves that consume this city I just can't get enough. We took a friend's advice this weekend and finally checked out the

Andelin Family Farm. If you are a local you must stop by before they close for the season.

It could be my new favorite place. I wanted to stay there forEVER and snuggle their llama. Ohhh

and don't get me started on their fuzzy little calf. Apparently when I am pregnant I become extra

maternal or something because I just couldn't get enough of these animals. Grey Grey

thought the pumpkin patch was the total jam. We will definitely be returning!

 And now for my new favorite pumpkin muffin recipe that I snagged last week

from a friend. These are SO good. You'll love them... enjoy!

 

PUMPKIN CREAM CHEESE MUFFINS

*Makes 24 muffins

For the muffins:

3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 tbsp. and 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 eggs

1 ¼ cups vegetable oil

2 cups sugar

2 cups pumpkin puree

For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar

For the streusel topping:

½ cup sugar

¼ cup and 1 tsp. flour

4 tbsp. butter, cubed

1 ½ tsp. cinnamon

 Directions:

To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on parchment paper greased a little with butter, making sure that the diameter is small enough to fit into the well of a jumbo muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line the muffin tins with paper liners-24. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 25-30 minutes. Let cool completely before serving.

recipe>foodnetwork