Cream Cheese Filled Pumpkin Muffins
/I really love pumpkin muffins, but these are even better because they have cream cheese filling inside!
No messing around here today. I am jumping straight to the recipe!
Cream Cheese Filled Pumpkin Muffins
Ingredients:
4 eggs
2 cups granulated sugar
1 15-oz can pumpkin puree
1 1/4 cup vegetable oil
3 cups all purpose flour
2 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground cloves
1 Tbsp baking powder
1 8-oz package cream cheese, softened
1 cup powdered sugar
brown sugar
Preheat oven to 375 degrees
Beat eggs in a large mixing bowl. Add sugar and pumpkin puree. Mix well. Stir in oil.
In a separate bowl, whisk together flour, spices, and baking powder. Slowly add to pumpkin mixture and stir well.
In a separate bowl, beat cream cheese and powdered sugar.
Place liners in muffin tins. Fill each halfway with pumpkin mixture. Use a small cookie scoop (about 1 tsp) to place cream cheese mixture in the center of each muffin. Top with remaining pumpkin mixture to about 3/4 full. Sprinkle with brown sugar.
Bake at 375 degrees for 20 minutes. The muffins should pull away from the sides slightly and spring back when lightly pressed on top.
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