Pumpkin Cream Cheese Muffins
These are closer to decadent cupcakes than muffins. Oh- they
are SO GOOD! I made 24 muffins for the price of 2 at Starbucks. Now, if
I can only master the pumpkin spice latte!!! YUM~MO!!!
My substitutions are (to the right) of the recipe. The great thing is, when I make them, I know what goes in them.
Makes 24 muffins
- 1 (8 oz) package cream cheese -the best cream cheese for this is cheesecake-flavored
- 3 cups flour
- 2 cups sugar (1c splenda 1c white sugar)
- 4 tsp pumpkin pie spice (3T pumpkin spice-did not add next 3 ingredients)
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp salt
- Pinch of cardamom (did not use)
- 2 cups cooked or canned pumpkin-not pie filling (fresh baked squash)
- 1 1/4 cups vegetable oil (1c applesauce 1/4c oil)
- 4 eggs, beaten
- Chopped nuts* -walnuts, pecans-optional (did not use)
Put the entire tub or brick of cream cheese on a piece of
aluminum foil, and shape it into a long log; wrap in foil. Put it in
the freezer while you mix and fill the pans, up to an hour.
Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups.
Stir together the dry ingredients. Mix together the pumpkin, oil, and
eggs. Stir into dry ingredients just until blended. Fill muffin tins
(greased or paper cups) half full.
Unwrap and cut the cream cheese with a sharp knife. If the disks are
too big around, cut thick slices and then cut them in half. This keeps
the cream cheese in one big lump, and also lets you push it down into
the batter. Put 1-2 tsp cream cheese in each muffin cup in the middle
of the muffin batter, pressing down. Sprinkle with 1 tsp of the chopped
Bake at 350 for 20-25 minutes or until a toothpick comes out clean from
the muffin part (do not touch the cream cheese!). Let cool in pans for
5 minutes, then remove to racks to cool completely. DO NOT TOUCH THE
CREAM CHEESE OR EAT THE MUFFINS UNTIL COOLED, AS THE CREAM CHEESE IS
VERY, VERY HOT.