Wednesday, October 1, 2008

Pumpkin Cream Cheese Muffins

Muffin Wednesday!!! The pick this morning was pumpkin cream cheese muffins. My picky eater wanted cream cheese muffins (anyone have a good recipe?) but all I could find was pumpkin cream cheese muffins- BONUS!!! I think my kids have resigned themselves to the fact that pumpkin is a regular part of their diets now.

These are yummy- so yummy that I ate three (YIKES)! But I love both pumpkin and cream cheese so what else could it be but yummy?
Pumpkin Cream cheese muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Top it with more batter.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

3 comments:

The Food Librarian said...

These look fantastic! Thanks for sharing. I've got a list going of pumpkin recipes and this is on the list!!!

jessica said...

Um...definitely want to make this. Well, actually I want to eat it. :) ganna try it for sure. Thanks!

Alwayzbakin said...

Wow! Those look so good!!!

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