Pumpkin Cream Cheese Muffins

By DeBruynC1

Ingredients

• Cream Cheese Filling:
• 4oz4 oz cream cheese
• 1/4cup1/4 cup sugar
• Muffins:
• 3/4cup3/4 cup sugar
• 1/2cup1/2 cup vegetable oil
• 1cup1 cup pumpkin puree
• 22 eggs
• 1 3/4cup1 3/4 cup flour
• 1/2tsp1/2 tsp baking soda
• Our own version of “Pumpkin Pie Spices”; feel free to ad lib a little based on what you have on hand. Nothing is essential other than the cinnamon.
• 1 1/2tsp1 1/2 tsp cinnamon
• 1/2tsp1/2 tsp ginger
• 1/2tsp1/2 tsp nutmeg
• 1/4tsp1/4 tsp cloves

Details

Servings 12
Adapted from two-tarts.com

Preparation

Step 1

1. Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl. Then plop the flour, baking soda, and pumpkin pie spices on top of this blended wet mixture. Stir well to incorporate and fully mix everything together.
2. Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 Tablespoons of batter into the bottom of each muffin. We used a regular dinner spoon – heaping – to do this. Make sure this batter is spread thinly and evenly across the bottom of each muffin tin. I whacked mine flat on the counter a few times to accomplish this.
3. Next, distribute a spoonful (approx 1 Tablespoon) of the cream cheese filling in each.
4. Finally, evenly distribute the remainder of the batter over the top of the cream cheese. Approx 2-3 Tablespoons each is what we came out with.
Bake at 350 for 20-25 minutes. Let cool before you eat them, unless you are ready to deal with molten cream cheese!