cheryl betts Recipe

Cream cheese filled pumpkin muffins

By cheryl betts newatcakes1


Rating:
Serves:
12
Comments:

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

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

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

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4 Comments

user
Diane Eldridge Dianeintn
Oct 31, 2011
can i use splenda in place of the sugar...if so i'm makin these for thanksgiving at my sis house
user
Carol Cobb CarolCobb
Sep 26, 2011
These work out ok, but the spices leave it pretty bland. Next time I will probably double the spice amounts. Made them today for a party on Saturday. Test tasted one. They are certainly very pretty!
user
cheryl betts newatcakes1
Jul 13, 2011
I believe Libby's pumpkin is 15 oz
user
Marilyn Hill Cookingbandit
Jul 13, 2011
What size can of pumpkin? Thank you.