Pumpkin Muffins with Cream Cheese Filling

This pumpkin muffin recipe will satisfy your sweet tooth and your autumn pumpkin craze.

image2-1 Ingredients:

1 3/4 C flour

1 1/4 C granulated sugar

1/2 C brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp ground cloves

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp pumpkin spice

2 large eggs

15 oz pumpkin puree (or 1 can)

1/2 C melted butter

1 T milk

1 tsp vanilla extract

4 oz. cream cheese

1/3 C sliced almonds (or any other type of nut)


1. Preheat oven to 350 degrees. Spray muffin tins with cooking spray and set aside.

2. Combine flour, 1 C sugar, brown sugar, spices, baking soda and baking powder in a bowl.

3. In a separate bowl mix beaten eggs, pumpkin puree, melted butter, milk, and vanilla extract.

4. Pour wet ingredients into dry and mix. This will create a thick mixture. Make sure there are no clumps in mixture.

5. Using an ice cream scoop, fill muffin tin about 3/4 full. Bake for about 20 min or until golden brown.

6. In another bowl, mix cream cheese and 1/4 C sugar until creamy.

7. When muffins are done baking, cool for about 10-15 min. Using a muffin corer, cut out the core of the muffin. Using a spoon or knife, fill core with cream cheese mixture to the surface. Dip top in sliced almonds for a nice garnish.

8. Enjoy! These muffins are best fresh while still somewhat warm but can be enjoyed at a later time if refrigerated.


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