Tomorrow morning I’m having some ladies from church for a breakfast! The menu will include breakfast casserole, warm fruit compote, Pumpkin scones and these wonderful pumpkin muffins which will have Trader Jo’s pumpkin butter along side. They are the perfect size to have with the other items and so very easy to make. You can make them the night before and keep them in air tight container! I used Krusteaz Pumokin Spice Quick Bread mix and added a swirl of cream cheese and streusel sprinkled over the top before baking! They are just so moist and delicious! I used the small baking cups you buy at sometimes HomeGoods and now even Walmart! You will want to include them with your Christmas breakfast!
pumpkin bread made according to directions in whichever brand you buy (I substitute milk for the water that recipe calls for)
Cream Cheese Layer
8 oz cream cheese, softened
1/3 cup sugar
2 tables flour
1 teas vanilla
combine all ingredients and add about 1 teas over pumpkin batter which you have placed in cupcake holders (you will need to fill holders about 1/2 full or maybe just a little more with pumpkin batter).
Swirl the cream cheese mixture into the pumpkin batte with a toothpick.
sprinkle with about 1 tables streusel topping over swirled top then bake in preheated 350 oven until muffins test done! About 15-25 min depending on size of cupcake holders you use!
1/4 cup cold butter
1/2 cup flour
1/4 cup light brown sugar
using pastry cutter, cut butter in with brown sugar and flour until it resembles small peas!