I’ve got music on my brain today…..(Pretend you are listening to Carly Simon sing Jesse)……Oh mama, say a prayer for me, pumpkin and cream cheese muffins sure do go down easy……Oh mama, I sure do need milk with these and mama, do my thighs really look big after eating these,  oh don’t let them near me, don’t let them please me…..

haha.  I LOVE Carly Simon, so much that I named my daughter after her.  I’m shocked my son’s name isn’t Neil!…….ANYWAY….I really do love these deliciously tender and flavorful muffins, too.

I’m not sure if I love this time of year because we get to wear cozy sweaters and cute boots (okay, well, today was 100 degrees…but it won’t be for long) or because all these great fall flavors are among us….I’m just not sure, but since this is a food blog I’m going to say it’s the food!

The ingredient list might look a little long, but these really did come together in a snap.

First we’re going to mix together the cream cheese, 1 egg and 3 tablespoons of sugar in a small bowl.  You can use a whisk and do it by hand or use an electric mixer.  Set aside.

Now mix together 5 tablespoons of sugar, 1/2 cup of the flour, the pecans and 3 tablespoons of melted butter, plus about 1/2 teaspoon of cinnamon.  Mix together and set aside for the streusel topping….this seriously is the cherry on top for these delicious little muffins.

Now mix together the remaining sugar, flour, salt, baking powder, baking soda, pumpkin pie spice and the remaining cinnamon into a large mixing bowl.

In a medium bowl mix together the remaining eggs, pumpkin, oil and vanilla together. 

Gradually add the flour mixture into the pumpkin mixture until just incorporated.  Look at that delicious batter…..seriously!

Now, I put 2 tablespoons of pumpkin batter on the bottom, 1 tablespoon of the cream cheese mixture for the middle and then 1 tablespoon of the pumpkin batter on top.

This was all wrong.

If I could turn back time….okay, now I have Cher on my mind…..

I would put 1 1/2 tablespoon of pumpkin batter, 1 tablespoon of the cream cheese mixture for the middle, and instead of spreading it on top I would just try to make a little divet and have the cream cheese mixture more of a “middle” than a layer.  Then 1 1/2 tablespoon more of the pumpkin mixture on top.

Here’s a little Pat Benatar for the streusel…….

You’re a real tough muffin with a long history, breaking little hearts like you wanted me, but that’s okay let’s see how you do it, put the streusel on, yeah that’s how we do it!!!! Hit me with your best shot…

Seriously though, this really pulls all the flavors of the muffin together.

These will be perfect for any gathering, or just because you want to listen to music and make something while you do it.  Really though, we don’t need a reason to make such a delicious, tender and tasty muffins like these, now do we?