The Next Best Pumpkin Dessert

Pumpkin Cream Cheese Muffins

(Makes: 24 regular or 12 large Muffins)

What You Need For The Filling:

•  8 oz. Cream Cheese (softened)
•  1 Cup Confectioners’ Sugar

What You Need For The Muffins:

• 3 Cups All-Purpose Flour 
• 1 Tsp Ground Cinnamon 
• 1 Tsp Ground Nutmeg 
• 1 Tsp Ground Cloves
• 1 Tbsp + 1 Tsp Pumpkin Pie Spice 
• 1 Tsp Salt 
• 1 Tsp Baking Soda 
• 4 Large Eggs 
• 2 Cups Sugar 
• 2 Cups Pumpkin Puree 
• 1¼ Cups Vegetable Oil

* You can use Applesauce in place of the Vegetable Oil*

                     What You Do:

~To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Refrigerate the mixture while you make the muffins to allow it to cool and thicken slightly. 

~For the muffins, preheat your oven to 350˚ F and line or spray your muffin pans. 

~In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda then whisk to blend. ~In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended. 

~Turn the mixer to low and add in the dry ingredients, mix just until incorporated. 

~Fill each muffin pan with just enough batter to cover the bottom of each well (about 1-2 tablespoons). 

~Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely. ~Bake for 20-25 minutes (30-35 for large muffins).

~Transfer to a wire rack and let cool completely before serving. It may be tempting to eat them hot from the oven, but the cream cheese will be extremely hot.

Be Patient!

The Original Blog these delightful little Muffins Came From:

See Brooke Cook 

She's got a great blog on healthy delicious snacks! Check it out by clicking on the link above!!