Pumpkin Cream Cheese Muffins

My fall obsession with baking with pumpkin hasn't stopped just yet and here is just another example of some treats I made for my co-workers!  These were moist, delicious and a perfect way to use pumpkin in some baking!

Pumpkin Cream Cheese Muffins
Recipe adapted from AllRecipes

  • 1 (8 ounce) package cream cheese
  • 1/2 c. white sugar
  • 1 tbs. all-purpose flour
  • 1 egg
  • 1 tbs. orange extract
  • 1 2/3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 c. pumpkin puree
  • 1/2 c. vegetable oil
  • 2 eggs
  • 1 1/2 c. brown sugar
  1. Preheat oven to 325 degrees F (165 degrees C). Line muffin tin with paper liners.
  2. In a medium bowl, combine cream cheese, 1/2 c. white sugar, 1 tbs. flour, 1 egg and orange extract; beat until smooth. Set aside. Sift together 1 2/3 c. flour, baking soda, salt, cinnamon and pumpkin pie spice; set aside.
  3. Place pumpkin, vegetable oil, 2 eggs and 1 1/2 c. brown sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 c. of the pumpkin batter into the muffin wells. Spoon cream cheese mixture on top of this layer and then pour on another 1/4 cup of pumpkin batter.
  4. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into center of the muffin comes out clean. Cool muffins on a wire rack. 

1 comment:

Colleen said...

I love pumpkin and cream cheese together - I could eat these everyday for breakfast!


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