Pumpkin Cream Cheese muffins
Family Tested & Approved
all purpose flour
add in (cranberries, dates, currents, rasins, etc)
libby's easy pumpkin pie mix
orange juice, apple juice or water
STRUSSEL TOPPING (OPTIONAL)
chopped nuts (if you like, i use pecans)
Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into muffin papers, filling about 1/2 way.
In another bowl, combine the cream cheese, egg and vanilla for filling. Beat with a mixer until smooth. Put into a ziplock bag and cut one corner to create a piping bag.
Insert the open corner of the bag about 1/4 inch into the each muffin and squeeze gently. Each one should get about a teaspoon (more/less, if you'd like). Move along until each is filled.
OPTIONAL- Combine strusel ingredients together in a bowl and cut with two knives, a pastry mixer or (my favorite) your hands until combined. Sprinkle topping over muffins.
Bake about 15 minutes or until a toothpick comes out clean.
Last Updated: Fri, Sep 26, 2014