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Pumpkin Cream Cheese Muffins

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Rate this recipe 4.6/5 (18 Votes)

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

Details

Servings 18
Preparation time 20mins
Cooking time 40mins
Adapted from crazyforcrust.com

Preparation

Step 1


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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