I am so in love with muffins...and cream cheese...and pumpkin!
You cannot go wrong with this amazing 'marriage' of the 3 special ingredients.
My Friends....Just look at that cream cheese!!
These are an amazing creation to enjoy all year long!
The spices and pumpkin scream 'GET IN MY BELLY!"...
So I guess you'd better run to the kitchen and make them for dinner tonight!
You'll be so glad you did...they taste like DESSERT!
Betcha can't eat just one...don't burn your mouth while you're tasting!
Betcha can't eat just one...don't burn your mouth while you're tasting!
I gave most of these to a friend, along with some soup, but I have to
admit...it sure was hard to only eat 2!
The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!
The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!
Thanks to i am baker for sharing this scrumptious treat!
PUMPKIN CREAM CHEESE SWIRL MUFFINS
2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4 c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour
1 Tb. homemade pumpkin pie spice
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
CREAM CHEESE TOPPING:
1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar
Preheat oven to 375. Spray 12 muffin cups and set aside.
In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth.
In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely.
Top each muffin with about 1 Tb. cream cheese mixture; swirl it through
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.
Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny.
Remove from oven. Let stand a couple of minutes; remove to rack to cool.
PUMPKIN CREAM CHEESE SWIRL MUFFINS
2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4 c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour
1 Tb. homemade pumpkin pie spice
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
CREAM CHEESE TOPPING:
1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar
Preheat oven to 375. Spray 12 muffin cups and set aside.
In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth.
In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely.
Top each muffin with about 1 Tb. cream cheese mixture; swirl it through
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.
Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny.
Remove from oven. Let stand a couple of minutes; remove to rack to cool.
This recipe yields 12 large muffins if you fill the muffin cup with batter -
otherwise you'll get 14 or 15 smaller ones.
Linked to
Meal Plan Monday
You may also enjoy...
Smashing Pumpkin Bread
Linked to
Meal Plan Monday
You may also enjoy...
Smashing Pumpkin Bread
Yes please! I’m all about pumpkin right now, and these sound so good!
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