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Ingredients
| eggs: 2 (slightly beaten) |
| canned pumpkin: 1/2 cup |
| 2% milk: 1/2 cup |
| vegetable oil: 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/3 cup |
| baking powder: 1 Tbl |
| ground cinnamon: 1 1/4 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| cream cheese: 3 oz (softened) |
| granulated sugar: 1 Tbl |
| 2% milk: 1 Tbl |
Cream Cheese and Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
22 min -
Servings
12 serving(s)
Tags
- Heat oven to 400 degrees F.
- Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
- Mix eggs, pumpkin, milk and oil.
- Stir in remaining ingredients (except cream cheese filling) just until flour is moistened.
- Fill muffin cups 2/3 full.
- Cream Cheese Filling: Mix cream cheese, sugar and milk until smooth.
- Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife.
- Bake 20 to 22 minutes or until golden brown.
- Immediately remove from pan.