Cream Cheese Stuffed Pumpkin Muffins

10/2/2015

Have you walked past a Pottery Barn lately? The Fall tables that they have on display are nothing short of amazing.

This Fall table is stunning and my dining room table will never look like this because there is never any room left over for decorations once all the food is on the table. It doesn't seem to matter how big I make my table, I always make more food than can fit on my table. To me - a table overflowing with delicious food is the most beautiful table of all.

Since the food that I put on my table serves as the decorations for my table, I like to make it as beautiful as it is delicious. I think these Cream Cheese Stuffed Pumpkin Muffins are the perfect decoration for my Fall table.

Cream Cheese Stuffed Pumpkin Muffins
2 cups all-purposed flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups pumpkin puree
3 eggs, lightly beaten
1/3 cup canola oil
1/2 teaspoon vanilla extract
Cream Cheese Filling
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract
Topping
1/3 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup walnut, chopped
3 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon

Combine cream cheese filling ingredients.

Combine topping ingredients.