Oh dear…I love pumpkin and these pumpkin muffins are no exception. They are so moist and the best part about them is the ooey, gooey cream cheese pocket in the center. A-mazing. This recipe makes 24 muffins, so…eat them all, give some away or freeze them for a quick breakfast later on.
I got this recipe from Mel’s Kitchen Cafe. I love her blog and use a lot of her recipes. I adjusted the recipe slightly.
Pumpkin Cream Cheese Muffins
3 C flour
1 t cinnamon
1 T pumpkin pie spice
1 t baking soda
1 t salt
2 C sugar *I actually cut the sugar to 1 1/2 C. I like to stick to 3/4 C of sugar per 12 muffins. That’s 1 T of sugar per muffin. I mean, I’m not trying to serve dessert for breakfast.
2 C pumpkin
1 1/4 C oil or applesauce. *I usually do a mixture. This time I did 1/2 C coconut oil and 3/4 C applesauce.
8 oz cream cheese, softened
1 C powdered sugar
In small bowl, mix flour-salt. In large bowl, mix eggs-oil. Add flour mixture and stir just until combined. Mix cream cheese and powdered sugar in small bowl. Grease 2 muffin tins (24 muffins). Scoop half of the muffin batter into each muffin tin. (I use the large Pampered Chef scoop and fill it 3/4 of the way full). Scoop about a heaping teaspoon of the cream cheese filling in each muffin. (I use the small Pampered Chef scoop and use a full scoop in each muffin.) Scoop remaining muffin batter on top of the cream cheese. (Again, use the large P.C scoop 3/4 of the way full.) Bake on 350 for 20-22 minutes.
This poor muffin is a little lopsided. I didn’t exactly get the glob in the center. Hmm..maybe when I don’t have 2 toddlers running around, crying and yanking on me, i can pay more attention to centering my globs of cream cheese.
This recipe is linked to:
Tempt My Tummy Tuesday