Watkins Pumpkin Cream Cheese Muffins

Submitted by Chef #363391

"This makes 12-15 yummy cupcakes! This was a experiment recipe that came out very yummy and it goes fast at parties!! (To make low-fat substitute milk for nonfat or 2%,use low-fat or 1/3 less fat cream cheese, sugar for Splenda or xylitol) If you don't have pumpkin spice you can double the cinnamon and nutmeg then 1/2 tsp of ginger) TO ORDER WATKIN PRODUCTS YOU CAN VISIT MY WEBSITE: WWW.WATKINSONLINE.COM/LEA OR E-MAIL ME AT [e-mail]."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 12-15

ingredients

• Cupcakes

• 1 (18 ounce) package yellow cake mix
• 1 cup of plain pumpkin (fresh or canned)
• 1⁄3 cup milk
• 3 eggs
• 2 teaspoons watkins double-strength vanilla
• 1 tablespoon watkins pumpkin spice
• 1 teaspoon watkins cinnamon
• 1 teaspoon watkins nutmeg

• Cream Cheese Filling

• 1 (8 ounce) package cream cheese
• 1⁄2 cup pumpkin
• 1⁄3 cup whipping cream
• 1 tablespoon watkins pumpkin spice
• 1⁄2 teaspoon of watkins double-strength vanilla
• 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon

directions

1. Cupcakes:

2. In a mixer bowl combine all dry ingredients and pumpkin mix on low speed. Then add milk,vanilla and eggs one at a time. Put mixer to medium speed for 2 minutes or until smooth.

3. Filling:

4. In the mixer bowl put cream cheese in and turn mixer on medium speed until smooth. Then add the egg, scrape sides of bowl and let egg and cheese mix together. Add pumpkin and whipping cream, then add the rest of dry ingredients. Put mixer on medium-high and let mix for 2-4 minutes or until smooth.
5. Pre-set oven to 350 degrees. Spray muffin pan with Watkins cooking spray, if you like dust with a bit of flour.
6. Depending on how deep your muffin pan is you put: this is layered.
7. 1-2 tbls of mix.
8. 2-3 tsps of filling.
9. 1-2 tbls of mix.
10. Put in oven for 30-45 minutes or until toothpic comes out clean.