pumpkin cream cheese muffins

These are my favorite pumpkin treat. I ordered a case of pumpkin from Amazon and I had to make this recipe first. The cream cheese filling is what makes these incredible.
Enjoy!
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Recipe via See Brooke Cook
Yield: 24 regular or 12 large muffins
Ingredients:
For the filling:
8 oz cream cheese, softened (I used light)
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp plus 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 (I used vanilla greek yogurt)

Directions:
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.
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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, patience is a virtue.

One thought on “pumpkin cream cheese muffins

  1. These were heavenly! The muffins were moist and flavorful, and the filling was the perfect amount! Thank you for the treat and the recipe 🙂

    Like

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