Pumpkin Cream Cheese muffins

Sandee Lake

By
@SandeeLyn

I cant really take credit for this, because the base recipe comes from the Libby pumpkin people. I just added the cream cheese filling (optional) and the strussel topping (also optional) and these muffins turned out really great!


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Comments:

Serves:

3 dozen muffins

Prep:

35 Min

Cook:

15 Min

Ingredients

FOR MUFFINS

3 3/4 c
all purpose flour
1 c
sugar
2 tsp
pumpkin pie spices
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
add in (cranberries, dates, currents, rasins, etc)
1 can(s)
libby's easy pumpkin pie mix
1/2 c
vegetable oil
1/2 c
orange juice, apple juice or water
2
eggs

FOR FILLING

1-8oz
cream cheese
1
egg
1 tsp
vanilla

STRUSSEL TOPPING (OPTIONAL)

1/4 c
all purpose flour
2 Tbsp
brown sugar
2 Tbsp
butter, cold
1 tsp
cinnamon
2 Tbsp
chopped nuts (if you like, i use pecans)

Directions Step-By-Step

1
Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
2
Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
3
Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into muffin papers, filling about 1/2 way.
4
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.
5
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.
6
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.
7
Bake about 15 minutes or until a toothpick comes out clean.

About this Recipe

Hashtags: #muffin, #pumpkin, #Fall