Pumpkin Cream Cheese Muffins
Makes 24 Muffins
Filling:
- 8 oz Cream cheese (softened)
- 1 cup Powered Sugar
Topping (Optional):
- ½ Cup Sugar
- 4 tbs. butter cubed
- 1 ½ tsp. Cinnamon
Muffins:
“Part 1”
- 3 Cups of Flour
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 2 tbs. Pumpkin Pie Spice
- 1 tsp. Salt
- 1 tsp. Baking Soda
“Part 2”
- 4 Eggs
- 1 ¼ Cup Vegetable Oil
- 2 Cups Sugar
- 2 Cups Pumpkin Puree
· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.
· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.
· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.
· Bake at 350 degrees for 20-25 Minutes.
