Pumpkin Spice & Everything Nice

Sunny days and cooler nights, changing leaves, and football Saturdays all mean one thing - fall is here! And with fall comes all things pumpkin! Our obsession with pumpkin is not new or unique, but we can't help ourselves! Based on how much all of our wonderful customers love pumpkins too, we know we're not alone. If you're looking for some pumpkin decor for your home, RPS has you covered! We've restocked our favorite pumpkin candles, we have stuffed pumpkins, and even chalkboard pumpkins. We've also been eating all things pumpkin, like these Pumpkin Spice Cream Cheese Muffins. These muffins taste great with a cup of coffee, our kids love having them for breakfast, and they make a nice something sweet to serve at tailgates. We hope you'll make them at home and share them with your pumpkin-loving friends and family.

Ingredients: Filling: 8 oz. of softened cream cheese 1 cup powdered sugar Muffins: 3 cups white whole wheat or all-purpose flour 1 tbsp. plus 1 1/2 tsp. pumpkin pie spice 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1 tsp. salt 1 tsp. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1 1/4 cups vegetable oil To make the filling, combine the cream cheese and powdered sugar in a bowl. Blend or mix until smooth. Place the bowl in the fridge to chill while you make the muffin batter. To make the muffins, preheat the oven to 350 degrees. Prepare your muffin pan. (In this case we used the beautiful Juliska Berry & Thread muffin baker.) In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. Mix well. In a separate bowl, combine the eggs, sugar, pumpkin puree, and vegetable oil. Stir until well blended. Add in the dry mixture and mix until the dry ingredients are just incorporated. To assemble the muffins, put a small amount of batter into the muffin cup (about 2 tablespoons). Next, put in a small spoonful of the cream cheese mixture. Repeat this process until all of the cream cheese mixture is used. Then go back and cover the cream cheese mixture with the rest of the batter. Each muffin cup should be filled to just below the top, and the cream cheese mixture should be completely covered. Bake for 20-25 minutes in the center of the oven, then allow muffins to coolbefore serving.