Pumpkin Cream Cheese Muffins
- 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
Preparation time 20mins
Cooking time 40mins
Adapted from crazyforcrust.com
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!