We’ve had a slight chill in the air for a few consecutive days now, which has me finally experiencing those old familiar yearnings for fall.  Like so many of you, baking with fall flavors and spices is way high up on the list of reasons I love this season so.  Every year when the time finally arrives, it is such fun to bake that favorite inaugural treat, whatever your favorite may be.  In our home, the pumpkin cream cheese muffins I have been making for years will forever hold the number one spot.

The original version, while irresistibly delicious, tend more toward dessert than legit breakfast food.  However, Andrew adores these muffins and asks for them all the time.  Last fall and winter, we kept them in near constant supply in the freezer to pull out for his breakfast many days.  As soon as I realized they were becoming more routine than special treat, I gave them a mini-makeover to make them more suitable breakfast food.  We’ve been making them this way for a while, so I figured it was high time I shared the lightened up version with you.  The all-purpose flour is replaced by white whole wheat, much of the oil is replaced by applesauce, and the sugar is reduced.  I added oats to the streusel topping for extra texture and a bit of fiber.  These are still a hit with our whole family but now we feel much better about eating them.