Pumpkin Cream Cheese Muffins

If these don’t say fall, then I don’t know what does. We had these for lunch today with some scrambled eggs, breakfast sausage and fruit salad. It was a perfect warm fall lunch on a very chilly rainy day.

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 2/3 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Preheat oven to 350 degrees.

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Did I change anything? I used less sugar than the original recipe called for and I made the filling procedures a lot easier and a lot less time consuming. I also left off the topping that was supposed to go on top of the muffins and I only made half of the recipe. The recipe above will make about 24 muffins. I didn’t want to make that many.

What did the family think? Everyone that has had one loves them.

Where did this recipe come from? Annie’s Eats

Leave a Comment

Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.