Cream Cheese and Pumpkin Muffins

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Try this Cream Cheese and Pumpkin Muffins recipe, or contribute your own. "Cream Cheese" and "Muffins" are two of the tags cooks chose for Cream Cheese and Pumpkin Muffins.

"Easy and quick! The smell is extremely aromatic. So you'll want to eat them right away!" - DaveRCore

Yield: 12 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cheese

(4, 1) 100% would make again (reviews)

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photo by DaveRCore

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Verified by stevemur

Original recipe makes 12

1/2 cCanned pumpkin

1/3 cSugar

1 tbmilk

1/2 cmilk

1/2 tsSalt

2 Eggs; slightly beaten

1/4 cVegetable oil

3 ozCream cheese; softened

1 tbSugar

CREAM CHEESE FILLING

1 1/4 tsGround cinnamon

1/4 tsGround nutmeg

3 tsBaking Powder

1 1/2 cAll-purpose flour

Cream Cheese and Pumpkin Muffins Preparation

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. 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. Posted to MC-Recipe Digest V1 #560 by DR0983@aol.com on Apr 10, 1997