Recipe: Pumpkin Cream Cheese Muffins

Its that time of the year… time for Pumpkin!

The pumpkin flavor has been out in coffee shops and stores for a little while now so I thought it was time to bring it into my house. My whole family loves pumpkin so why not? Starbucks has these pumpkin cream cheese muffins but here is a way you can make them on your own and pretty much in no time at all!

Pumpkin Cream Cheese Muffins

 Click here to print recipe

Ingredients:

Filling:

• 8 oz. cream cheese, softened
• 1 cup powdered sugar

The Muffins:

• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 2 cups sugar
• 1 15-oz can pumpkin puree
• 1¼ cups vegetable oil

Directions:

Preheat the oven to 350. Line your muffin pan with paper liners.

Mix the filling first and place inside a plastic sandwich bag. I flatten the filling out and placed in the freezer for about 40 mins so it was no longer soft. Make it easier to spoon out into the muffin mix.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Slowly add the dry ingredients to the wet bowl until completely blended.

Fill the paper liner half way with muffin batter. Add a spoonful of filling and then cover with more muffin batter. Repeat until all paper liners are full. Bake for 20-25 minutes. Allow to cool before serving.

Makes 24 muffins.