Creamed Cheese Filled Pumpkin Muffins

By á-24734

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

Preparation

Step 1

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.