Creamed Cheese Filled Pumpkin Muffins

Creamed Cheese Filled Pumpkin Muffins
Creamed Cheese Filled Pumpkin Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cider Cinnamon Filling:

  • 12

    oz. Cream Cheese, softened

  • 1/4

    Cup Sugar

  • 1 1/2

    tsp. Cinnamon

  • 1/8

    tsp. Salt

  • 2

    Tbs. Boiled Apple Cider

  • Muffins:

  • 1

    Cup Pumpkin (about 1/2 Can)

  • 2

    Lg. Eggs

  • 1/2

    Cup Brown Sugar

  • 3

    Tbs. Vegetable Oil

  • 1/4

    Cup Cup Boiled Apple Cider

  • 1/2

    tsp. Salt

  • 1 1/2

    tsp. Pumpkin Pie Spice

  • 1

    tsp. Baking Powder

  • 1/2

    tsp. Baking Soda

  • 1/3

    Cup Milk

  • 1 1/2

    Cups Flour

Directions

Preheat oven to 400 degrees. Beat all filling ingredients together in a medium bowl until smooth; set aside. Line a muffin tin with paper liners and spray with non-stick cooking spray. Add all muffin ingredients in a large bowl, except for flour, and beat until smooth. Add flour and stir until just combined (do not beat or you will toughen the muffins). Drop about 2 Tbs. muffin mix into prepared muffin cups and spread to cover bottom. Dollop a heaping Tbs. of cream cheese filling on top. (You will only use 1/2 of the total filling recipe for the muffins, refrigerate the rest to use on toast or bagels later.) Cover the filling with another 2 Tbs. muffin batter, smoothing to cover filling. If you like, sprinkle tops with coarse white sparkling sugar. Bake for 18-20 minutes or until cake tester comes out clean. Cool in tins for 5 minutes. Then transfer to wire cooling rack to cool completely.

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