a month ago, I thought
this was a lot of snow...

Until we woke up to
this amount of snow yesterday.

You know it's cold when you get excited about a high of 25 degrees in next week's forecast. Today's high was -1 with a windchill of -20 to -30. Even preschool was canceled today. The only place I've taken the kids all week was to playgroup and the grocery store this past Wednesday because we hit a heat wave and temps reached as high as 12 degrees.
Needless to say, we have a little cabin fever around here. But we have all managed to stay healthy this winter and we have a warm place to stay, so I'm trying to focus on the positive. Spring will be here before we know it, right? And Spring in Iowa is absolutely fantastic, so I can survive, right? Right?

While housebound this week, I tried a new muffin recipe and it's a winner. I got the recipe
here, but made a few changes to it, so below is the recipe I ended up using:
makes 12 muffins
For the Batter:
1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup pumpkin puree
For the filling:
4 ounces cream cheese, softened
1/2 cup powdered sugar
For the streusel topping:
1/2 cup sugar
1/4 cup flour
4 tablespoons cold butter, cubed
1 1/2teaspoons cinnamon
First, to prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on greased plastic wrap , making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly firm, 1-2 hours.
Meanwhile, combine the flour, spices, salt and baking soda in a bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Add in the dry ingredients and mix until just combined.
To make the
streusel topping, combine all the ingredients in a small bowl. Mix together until crumbly.
Preheat the oven to 350°. Grease muffin tins or add paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 12 slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the
streusel topping over the top of the batter. Bake the muffins for 18-20 minutes. Best if served at room temperature.