Tuesday, October 27, 2009

Pumpkin Cream Cheese Muffins

This past weekend was gross and rainy so I didn't do very much... the highlight of my weekend was making these pumpkin cream cheese muffins.... they are wicked easy to make and turned out AMAZING.... I combined a couple of recipes to come up with this one.... ENJOY!

Preheat the oven to 350 degrees and line muffin tin with muffin cups.

Muffin Ingredients:
1.5 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. pumpkin-pie spice
1/2 tsp. salt
1 tsp. cinnamon
1 tbsp. vanilla
1/2 tsp. nutmeg
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1.25 cups sugar

Cream Cheese Filling:
1 package (8 ounces) of cream cheese softened to room temp. (i used low fat and it turned out delish)
1/4 cup of sugar
1 tbsp. vanilla
1 tbsp. butter

1. Mix all of the Muffin Ingredients together except the flour
2. Slowly add the flour and mix
3. Fill muffin cups 3/4 way full, and set the rest of the muffin mix to the side
4. Bake muffins for 5 minutes and while they are baking mix the Cream Cheese Filling Ingredients together very well
5. Using a spoon, drop a large spoonfool of the cream cheese mixture into each muffin cup
6. Fill the muffin cups up all the way with the rest of the muffin mix
7. Bake until they have risen and are golden brown and until a toothpick inserted into the edge of the muffin (away from the cream cheese) comes out clean
8. Let them cool thoroughly before eating or they will fall apart (but they will still be yum yummyyyy)

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