Oh So Moist ~ Pumpkin Cream Cheese Muffins

Cassie *

By
@1lovetocook1x

These muffins are the BOMB! My family and friends just love them...although there is the use of a cake mix, nobody would know it...I always use cider in mine as well...I hope you try these delicious muffin at least once...

I always took these to Church around Thanksgiving and they all asked for the recipe...they would fight over the last one...LOL!


Enjoy!

My photos

Rating:
★★★★★ 2 votes
Comments:
Serves:
24
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 box
duncan heinz spice cake mix
3
eggs
1/3 c
oil
1 - 14/15 oz
can pumpkin - not mix
1/2 c
each - water & apple cider (if you don't have cider, just use 1 cup water)
1 - 3.4
instant vanilla pudding

CREAM CHEESE TOPPING

1 - 8 oz
softened cream cheese
1/4 c
sugar
1
egg
sprinkles
cinnamon - optional

Step-By-Step

1Preheat oven to 350 degree F.

Line muffin tins with cupcake papers or spray with bakers secret. I also used my mini loaf pan, to make mini bread shaped cakes.
2In a large mixing bowl add cake mix, oil, eggs, cider and water. Mix on low until all dry is wet.

Turn mixer to medium and mix for another 2 minutes.
3Add the pumpkin and pudding mix, continue mixing until thoroughly blended.
4Place cream cheese in another bowl, and mix until creamy - add in the egg and sugar and mix until well incorporated.
5Using my 1/4 measuring cup I scooped the pumpkin batter and filled each cupcake liner.

Place a tablespoon dollop of cream cheese mixture atop each cupcake. You can swirl with a toothpick if you wish, I usually don't. I then sprinkle each with cinnamon. Up to you.
6Bake for 18 - 20 minutes or until pic inserted in the middle comes out clean.

Place on cooling rack then remove to serving plate or once cool, keep in covered container.

About this Recipe

Course/Dish: Other Desserts, Muffins
Main Ingredient: Vegetable
Regional Style: American