Pumpkin Cream Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 18 |
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I have extra cans of organic pumpkin puree left over from T-Day - decided to make muffins this chilly, windy morning. These were soooo nice with a cup of hot coffee :-) Ingredients:
1 cup organic pumpkin puree |
1 cup organic granulated sugar |
1/2 cup packed organic brown sugar |
1 egg plus 2 egg whites |
1/2 cup organic milk |
1/4 cup canola oil |
2 cups unbleached all-purpose flour |
2 1/2 tsp. baking powder |
2 tsp. organic pumpkin pie spice |
1/4 tsp. kosher salt |
cream cheese filling |
1 package (8 oz) philadelphia cream cheese, softened |
1 egg |
2 tbs. organic granulated sugar |
Directions:
1. Preheat the oven to 350 degrees F. Grease muffin pans (or use unbleached cupcake liners) and set aside See Photo. (This recipe made 18 regular sized muffins for me.)
2. Mix pumpkin, granulated sugar, brown sugar, egg & whites, milk, and oil. Stir in flour, baking powder, pie spice, and salt.
3. In a separate bowl, using a whisk, beat the cream cheese with the egg and sugar.
4. Spoon some pumpkin batter into the bottom of each muffin cup (I used an ice cream scoop with scraper). Then add about a tablespoon of the cream cheese mixture See Photo. Finish off each muffin with another spoon full of the pumpkin mix.
5. Bake until a toothpick inserted in the center of the muffin comes out clean, about 25 minutes. Remove to a wire rack and cool. See Photo
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