Pumpkin Cream Cheese muffins

By Sandee Lake
@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!

Rating:

★★★★★ 2 votes

Comments:

6 Comments

Serves:

3 dozen muffins

Prep:

35 Min

Cook:

15 Min

Ingredients

Add to Grocery List

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
1-8oz: cream cheese
1: egg
1 tsp: vanilla
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)

How to Make Pumpkin Cream Cheese muffins

Step-by-Step

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