I’m ready to reveal our big news.  I know you’re hoping it has to do with the baby, and if it’s a boy or girl.  Nope, it doesn’t.  Sorry to disappoint you… that news will come a little later.

Jon got a job!!!!!!!!!!!!!!!!

You guys, this is HUGE for us.  Like, GINORMOUS!

See, Jon got laid off last year right after Waverly was born.  During this time he’s been a stay at home dad, taking care of her and our home while I work out of the house full time.  Layoffs are never really in anyone’s plan, at least they sure weren’t in ours.  But we decided to see the positives in it!  Which, let me tell you, was not always easy.  In fact, it was rarely easy, but I had to make that decision each day to see all the good that was coming from Jon being home.  The biggest benefit was the time he got to spend with our daughter.  She won’t remember anything specific about this past year and a half, but she has a bond with her daddy that is outta control.  If I dwell on it too much, I’ll for sure start crying.

So, yesterday Jon started his new job (he’s all grown up, sniff sniff).  We both got ready for work and the toddler went off to grandma’s house.  Several things occurred to me as I was driving to work, one of which was in regards to food (shocker, I’m sure).  With both of us being gone all day, we’d be too tired to make dinner when we get home.  And on top of that, we miss the toddler, so we want to spend time with her not spend time in the kitchen.  I’m pretty sure I may start to cook everything in the crockpot.  No, this blog will not turn into a smorgasbord of crockpot crap, promise.

As far as breakfasts and snacks go, I’m going to have to start being really strategic about this… I need to make breakfasts that are quick and snacks that a babysitter can easily give the toddler, but also things she’ll like.  She’s the queen of pickiness.  But, since I’m a veggie pusher, I try and can cram any sort of vegetable into any part of her diet.

I am not trying to say these muffins are healthy, goodness no.   They do have some healthier components, like applesauce instead of extra oil, and a little whole wheat flour, and of course, the pumpkin.  In the end, they are just delicious.  Super duper moist (I know some of you are cringing because you HATE that word!).  The cream cheese filling is thick and tastes like frosting in the middle of your muffin.  Could these basically be a cupcake?  Sure.  I’ve been eating them for breakfast and dessert the past 3 days and I may just need to make another batch tonight.

I was giddy with excitment waiting for these to come out of the oven.  I couldn’t wait until it cooled.  I had to cut into one immediately.


Holy cream cheese filling.  get.in.me.belly.



Then I ate it, immediately. And another and another.



Waverly loved these too.  This muffin with a piece of fruit has been her afternoon snack the last few days.  I don’t hear her complaining one bit.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins


    Cream Cheese Filling:
  • 8 oz. cream cheese, room temperature
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • Pumpkin Muffins:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tbsp. ground cinnamon (add more if you like it extra cinnamon-y)
  • 1 1/2 tsp. ground nutmeg
  • 1 1/4 tsp. ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 1/2 cups pumpkin puree
  • 2/3 cup applesauce
  • 2/3 cup vegetable oil


To make the filling, combine the cream cheese, sugar, and corn starch in a small bowl and mix well until smooth (I used a hand mixer). Place the bowl in the fridge while you make the rest of the muffins.

To make the muffins, preheat the oven to 350? F. Line 24 muffin pans with paper liners. In a medium bowl, whisk the flours, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another medium bowl combine the eggs, sugar, pumpkin puree, applesauce and oil. Mix until blended. Add in the dry ingredients, mixing just until the dry ingredients and blended in.

Fill each muffin tin with a small amount of batter, fill about half way. Scoop 1 tablespoon of cream cheese filling into each half filled tin. Divide the remaining batter into the muffin cups, use the back of a spoon to cover the cream cheese completely.

Bake for 25-30 minutes.

Let muffins cool in the tin for about 10 minutes, then transfer to a wire rack and let cool completely before serving.

Note: The peel away from the wrapper better if they are cool. But good luck waiting that long.