Cream cheese filled pumpkin muffins

cheryl betts Recipe

By cheryl betts newatcakes1

I usually don't measure my spices.I sometimes also add pumpkin pie spice.

Recipe Rating:
 2 Ratings


1 can of libby's pumpkin
1 3/4 c
all purpose flour
1 c
1 1/4 tsp
baking soda
1/2 tsp
1/2 tsp
ground cinnamon
1/8 tsp
each ground allspice,cloves and nutmeg
1 egg
1/3 c
veg oil
for filling:
8 oz
pkg of softened cream cheese
1 egg
1/4 c
Janet Tharpe

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Directions Step-By-Step

In large bowl ,combine flour,sugar,baking soda,salt & spices. In small bowl,whisk the pumpkin oil & egg; stir into the dry ingrdients just until moistened.
In mixer blend the cream cheese, sugar and egg until smooth
Fill 12 greased muffin cups 1/3 full, drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaing batter.
Bake at 350 for 20 to 25 min or until toothpick comes out clean. Cool in pan for 5 min before removing from pan to a wire rack.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy