CREAM CHEESE FILLED PUMPKIN MUFFINS
Here is a knock out recipe for a moist filled muffin with a dazzling topping. It is moist and just excellent to have for breakfast or a super snack. It may appear to be involved, but not really. You will be happy you made these little gems! Enjoy!!
Provided by michEgan
Categories Quick Breads
Time 40m
Yield 8-10 muffins
Number Of Ingredients 17
Steps:
- O.K. lets make a great muffin!
- Preheat oven 375°F.
- In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
- For Muffins:.
- Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
- With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
- Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
- Now top with the topping.
- Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
- Bake about 20 - 25 minutes or till done.
Nutrition Facts : Calories 587.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 106.1, Sodium 412.3, Carbohydrate 92.7, Fiber 1.6, Sugar 60.7, Protein 7.8
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BIG DREAM
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and the cream cheese filling is to die for.
Neelambaig Baig
[email protected]I love the pumpkin and cream cheese combination. These muffins are a must-try!
Lily Ulmer
[email protected]These muffins are a great way to use up leftover pumpkin puree.
X Nsgd
[email protected]I'm not a baker, but these muffins were so easy to make. I'll definitely be making them again.
Delightsome Success
[email protected]These muffins are perfect for a fall breakfast or snack. They're also great for freezing and reheating later.
Mh Mohosin
[email protected]I'm allergic to nuts, so I omitted the pecans from the recipe. The muffins were still delicious.
Cole H
[email protected]I made these muffins gluten-free by using a gluten-free flour blend, and they turned out great!
Melton Knight
[email protected]I added a teaspoon of cinnamon to the batter, and it gave the muffins a nice warm flavor.
brenda bokwe
[email protected]I used a different brand of cream cheese than the one specified in the recipe, and the muffins turned out fine.
Benjamin Maina
[email protected]The muffins were a little dry, but the cream cheese filling helped to make them more moist.
Sharif Mubiru
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Nawab Rangrej
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. The cream cheese filling really made them.
Steph Howard
[email protected]The muffins turned out perfectly! The cream cheese filling was smooth and creamy, and the pumpkin flavor was just right.
Mr baloch Mr baloch
[email protected]I love how easy these muffins are to make. I was able to whip them up in no time.
KGS Games
[email protected]These pumpkin muffins were a hit with my family! They're moist, flavorful, and the cream cheese filling is the perfect touch. I'll definitely be making them again.