Pet names— What’s your take on them? Before I dated my DB, I was the kind of girl that cringed every time I heard “honey,” “sugar,” “sweetie,” “muffin”… I just didn’t understand why people had the need to call each other food names when they had a perfectly functioning birth name.
- 8 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup pecans, chopped finely
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 15 oz can of pumpkin
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the Pecan Streusel: Combine flour, sugar, pecans, butter, and cinnamon. Set aside.
- Heat oven to 350 degrees F. Line 24 muffin/cupcake cups. Set aside.
- In a large bowl, lightly beat the pumpkin, eggs, oil, and vanilla.
- Mix in the dry ingredients (flour, sugar, baking powder, baking soda, and spices) into the wet mixture until just combined.
- Remove the cream cheese from the freezer.
- Evenly divide half of the batter among the muffin cups. Place about a tablespoon of the cream cheese mixture in the center of each cupcake. Fill with the remaining batter, completely covering the cream cheese.
- Sprinkle some of the pecan streusel on top of each muffin.
- Bake until a toothpick comes out clean, about 20 to 25 minutes. Cool on wire racks.