Pumpkin Cream Cheese Muffins
Serves 12
20 mins prep
22 mins cook
42 mins total
Here’s to the FIRST recipe for my new pumpkin series 🎃🎃 So prepare for my feed to slowly morph into alllll things pumpkin spice 🍁🍁 I’m basic, what can I say?
0 servings
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Pumpkin muffins: Combine 1 3/4 c flour, 3/4 c granulated sugar, 3/4 c brown sugar, 1 tsp baking soda 1 tsp cinnamon, 1/2 tsp salt & 2 1/2 tsp pumpkin spice in a bowl. In a different bowl, combine 15 oz pumpkin puree, 1/2 c vegetable oil, 2 eggs, & 1 tsp vanilla extract. Then gently fold in the dry mix into the wet mix. DO NOT OVERMIX!!! Scoop into lined muffin pan. Cream cheese filling: Combine 4 oz room temperature cream cheese, 2 tbsp granulated sugar, 1 tbsp flour, 1 tsp milk, & 1 tsp vanilla extract. Put in a piping bag (or my case a ziploc bag) and pipe the cream cheese mix into the center of each muffin. BAKE: Bake at 350 for 20-25 minutes.
