It’s that time of year – everything pumpkin! After I just arranged two pumpkins on our front porch, I thought it was time to bring out the pumpkin recipes. This muffin recipe has a surprise cream cheese filling. Perfect to have with a hot cup of coffee or tea on the chilly mornings. These can be on your breakfast table in under 50 minutes. And…. your kitchen will smell wonderful. I just love fall!
Pumpkin Muffins
2015-10-15 14:15:50
Yields 12
Cook Time
20 min
Ingredients
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup canola oil
- 2 eggs, lightly beaten
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 cup chopped nuts
- Cream Cheese filling (below)
Instructions
- Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups.
- Make cream cheese filling, set aside.
- In a large bowl mix together the pumpkin, brown sugar, milk, oil and eggs. Stir in remaining ingredients except the nuts, just until the flour is moistened. Stir in the nuts.
- Fill muffin cups 1/3 full. Top each with approx. 1 teaspoon Cream Cheese Filling. Top each muffin with remaining batter.
- Bake 20 minutes until golden brown. Immediately remove muffins from the pan.
Notes
- Cream Cheese Filling
- 1 3 oz. package cream cheese filling, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- Mix all ingredients until smooth.
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