Pumpkin Cream Cheese Muffins

By á-178060

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!