Pumpkin Cream Cheese Muffins

Photo by Jaime S.
Adapted from crazyforcrust.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

18

muffins

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

18

servings

Adapted from crazyforcrust.com

Ingredients

  • For the Muffin

  • 1

    cup sugar

  • 1/3

    cup vegetable oil

  • 1

    cup pumpkin puree (not pumpkin pie mix)

  • 2

    eggs

  • 1/4

    cup milk

  • 2

    teaspoons pumpkin pie spice

  • 1/4

    teaspoon salt

  • 1

    teaspoon baking soda

  • 2

    cups sifted all-purpose flour

  • For the Cream Cheese Filling

  • 8

    ounces cream cheese, softened

  • 1/2

    cup sugar

  • 1

    teaspoon vanilla

  • Pumpkin Seeds, optional

Directions

Preheat oven to 350°. Line muffin tins with liners. Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour. Divide evenly among muffin pans, filling each liner 1/2 full. Stir together cream cheese, sugar, and vanilla. Drop 1 tablespoon onto the top of each muffin. Sprinkle with 4-5 pumpkin seeds, optional. Bake for about 15 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it. Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!

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