Another Recipe Kitchen Tested by the Party Saviors
Pumpkin Muffins with Cream Cheese Filling
CATEGORY: Breakfast
These muffins are the ideal breakfast treat. Tender and light...Not too sweet, with a rich cream cheese twist.
SERVINGS: 12
PREP TIME: 15 minutes
COOK TIME: 25 minutes
INGREDIENTS
Cream Cheese Filling:
3 oz cream cheese (softened)
1 TBSP milk
2 TBSP granulated sugar
1 tsp vanilla
.
Muffins:
1-1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp kosher salt
2 large eggs, slightly beaten
1/2 cup canned pumpkin
1/2 cup milk
1/2 cup dark brown sugar, packed
1/4 cup vegetable oil
DIRECTIONS
Preheat oven to 375 F. Line 12 muffin cups with paper or foil baking liners.
Cream cheese filling: Mix cream cheese, sugar, milk, and vanilla until smooth. Set aside.
Muffins: In a medium bowl whisk together flour, baking powder, nutmeg, cinnamon and salt. Set aside.
In a large bowl, beat eggs, canned pumpkin, milk, brown sugar, and oil until combined. Stir in flour mixture, stir just until moistened and mixed. Don't over-mix. Divide batter between 12 muffin cups.
Place 1 teaspoon of cream cheese filling into each muffin and press lightly into the center of the batter- but don't submerge into batter.
Bake about 25 minutes until golden and tester comes out clean. Remove to wire racks to cool.
