• Ariane

Sugar, spice and everything nice

Fall is my favorite season. From the leaves turning darker colours to the weather getting cold enough to wear sweaters, there is nothing better. It's also the time where pumpkins are in season and let's be honest here, who doesn't love a good pumpkin? I know it's everywhere right now and some people go a little overboard with the pumpkin spice theme but there's something about a plain orange pumpkin that puts me in a good mood. Maybe it's the promise that christmas is on its way or the smell of nutmeg and cinnamon around the house, I'm not sure but it gets me every year.

I wanted to share this recipe with you because it is one of my favorites. Not only is it absolutely delicious and easy to make, it will also fill up your house with an incredible aroma. These are perfect to eat in the morning with a hot latte or to share with your family during thanksgiving.



  • 1 ¾ cup of flour

  • 1 teaspoon of baking soda

  • A pinch of salt

  • ¾ teaspoon of cinnamon

  • ½ teaspoon of nutmeg

  • 1 cup of granulated sugar

  • ½ cup of brown sugar

  • 2 eggs

  • 1 ¾ cup of pumpkin puree

  • ½ cup of olive oil

  • A splash of vanilla extract


  • ¾ cup of cream cheese

  • ⅓ cup of granulated sugar

  • 1 egg


The first step to this recipe is to preheat your oven at 375F. Once that is taken care of you can mix in all of your dry ingredients minus the sugar in a medium-sized bowl (flour, nutmeg, cinnamon, baking soda and salt), set this bowl aside and take a larger one to combine the pumpkin puree with the white and brown sugar. Make sure you really stir in well so that you don't leave any lumps. Once the pumpkin puree has well integrated with the sugar, mix in the eggs, olive oil and vanilla extract, I just used a wooden spoon but you could also use an electric mixer to go faster. Add in the dry ingredients gradually, making sure that the batter is smooth and thick. Using a spoon, fill in the muffin tin to about ⅔ of the way.

In a separate bowl, mix in softened cream cheese, sugar and eggs to make the creamy topping. I used an electric mixer for this one because I really wanted to make sure that the three ingredients would mash well together. Once they're combined, top off the muffins with about a teaspoon of the cheese (or more, this is really to your taste) and mix it in with a little bit more of the pumpkin batter.

Bake the muffins for about 20 minutes, checking with a toothpick to make sure they've cooked all the way through. You can eat these fresh out of the oven or store them in a container for a few days.

Let me know if you try this recipe or if you have a pumpkin recipe of your own that is a classic of yours. I'm always looking for more ways to enjoy it.

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