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
Serves:
12

Ingredients

1 can of libby's pumpkin
1 3/4 c
all purpose flour
1 c
sugar
1 1/4 tsp
baking soda
1/2 tsp
salt
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
sugar
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Directions Step-By-Step

1
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.
2
In mixer blend the cream cheese, sugar and egg until smooth
3
Fill 12 greased muffin cups 1/3 full, drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaing batter.
4
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