I love to dig into a good book, and over the years I’ve found friends, family and co-workers who feel the same. We share laughs, our ideas and our recommendations. And though it’s fun to discuss books casually, this love of reading has often made me wish that I could be part of an official book club. The opportunity just never arose… until now.
At the end of this summer I thought, “Why don’t I start my own book club?” So, I gathered some friends, we set an autumn start date and our literary society began. First things first: we voted on a kick-off book – a memoir from a local Holocaust survivor (a fascinating story, by the way). Then came the next crucial question, “what will we do for food?”
Since I suggested the club, I offered to host the first gathering. It was a cool Sunday afternoon and felt as if fall had officially set in, so I decided to make these season-appropriate Pumpkin Spice Muffins with creamy cinnamon spread. The girls arrived to a spicy autumn aroma (worth the prep alone!) and brewed their tea. Soon after, we settled in to devour the delicious muffins over a lively discussion.
To make your own Pumpkin Spice Muffins, begin by preparing the spread. Combine the cream cheese, butter, brown sugar and cinnamon in a medium- sized bowl.
Beat at medium speed until the spread is nice and creamy. Use a spatula to scrape the spread into a small bowl and cover with a little plastic wrap. Keep the spread in the fridge until your muffins are ready for serving.
Now that your spread is finished, it’s time to work on the muffins. Pre-heat your oven to 400 degrees F and either grease your muffin pan or line it with muffin cups and set aside.
Then, combine the dry ingredients (sugar, baking powder, cinnamon, nutmeg and salt) in your mixing bowl. Stir it together.
In a separate small bowl, add your eggs, melted butter and the pumpkin.
Mix together thoroughly.
Add the pumpkin mixture to the dry ingredients in your mixer and stir until just combined.
Divide the batter evenly among your muffin cups. I used a 1/3 cup measuring cup to help me scoop similar amounts for each cup. Then, place the muffin pan in the oven and bake for 22-23 minutes.
When the toothpick test comes out clean, you know your muffins are ready to come out.
Carefully remove the muffins from the pan (they’ll be hot!) and place them on a wire rack to cool.
When the muffins have cooled enough to touch comfortably, it’s time to top them. Stir together the sugar and cinnamon in a small bowl so you have it ready for dipping.
The recipe calls for enough melted butter for you to dip the tops in, but I found that my silicone brush worked even better! I could make sure that the entire top got coated, while using less butter (I only had to melt about a tablespoon for coating a dozen muffins).
As soon as a muffin top is coated with butter, dip it in the bowl of cinnamon-sugar.
Serve your Pumpkin Spice Muffins warm with the spread on the side. It will be a perfect addition to your library of recipes – and is sure to get great reviews!
Try Pumpkin Spice Muffins this fall, then rate and review the recipe.
Next, I'll be sharing a classic cookie recipe that is a family favorite!
Amanda is paid to write for the Land O’Lakes Recipe Buzz® Blog.