Cream cheese filled pumpkin muffins
1 can of libby's pumpkin
1 3/4 c
all purpose flour
1 1/4 tsp
each ground allspice,cloves and nutmeg
pkg of softened cream cheese
1In 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.
2In mixer blend the cream cheese, sugar and egg until smooth
3Fill 12 greased muffin cups 1/3 full, drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaing batter.
4Bake 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.
Marilyn Hill Cookingbandit - Jul 13, 2011
What size can of pumpkin? Thank you.
cheryl betts newatcakes1 - Jul 13, 2011
I believe Libby's pumpkin is 15 oz
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!
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