Pumpkin-Cream Cheese Muffins

When I think about muffins, I usually think about how much I love to eat the muffin tops!  Really, I could eat the muffin top and throw away the rest of the muffin.  Of course, it being January, everyone is probably thinking about losing their muffin tops instead of eating them.  But you can’t beat a warm pumpkin-cream cheese muffin any time of year!

I decided to make pumpkin-cream cheese muffins for KB to take into work tomorrow since it’s the first day of Indoc Week for the Officer Candidates.  Maybe it will sweeten those instructors up!  Or maybe not.

Here’s a good recipe for pumpkin-cream cheese muffins.  You could add other stuff if it strikes your fancy, like chocolate chips, rum soaked raisins, etc.

Start by mixing the eggs, oil, pumpkin, sugar and vanilla in a mixing bowl.

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In another small bowl, mix together the flour, cinnamon, pumpkin pie spice, salt and baking soda.

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Mix the dry ingredients into the pumpkin mixture.  Stir just to combine (do not overmix).

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In another bowl, mix together the cream cheese, powdered sugar, and vanilla for the filling.

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Fill 12 muffin cups with the pumpkin batter.

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Put about a teaspoon of the cream cheese mixture in the center and push it down slightly.

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Bake at about 350 degrees for 25 minutes.

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Let them cool (or eat them warm – I won’t tell on you!).

Oh – and please don’t make fun of my halloween muffin cup liners in January.  It’s all I had on hand and I didn’t feel like going to the store.  But if you think about it, it’s kind of good because it’s a pumpkin-cream cheese muffin!

If you want to change the look, you could fill the muffin cups with half the batter and then put the cream cheese in and completely cover with the other half of the batter.  I like doing it this way so you can tell there’s cream cheese in them.

Recipe:

1 1/2 Cups All Purpose Flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs (you could use egg beaters if you want)
1 cup pumpkin
1 cup sugar (you could cut back on the sugar if you want)
1/2 cup oil
1 teaspoon vanilla

filling:
6 oz cream cheese
1/4 cup powdered sugar
1 teaspoon vanilla

other options: you could add chocolate chips, rum soaked raisins, or even toasted pecans

Preheat oven to 350 degrees.  Mix together the eggs, oil, pumpkin, sugar and vanilla.  In another mixing bowl, sift together the flour, cinnamon, pumpkin pie spice, salt and baking soda.  Stir to combine with the pumpkin mixture.  Do not overmix.  In a separate bowl, mix together the cream cheese, powdered sugar and vanilla.  Fill 12 muffin cups with the pumpkin batter.  Put a teaspoon of the cream cheese mixture in the center of the muffin and push down a little.  Bake for 25 minutes.

Hope you enjoy!

xoxo,

Caroline