Pumpkin Muffins With Cream Cheese Center
- Reviews 5
Ready In: 26 mins
Serves: 18
Yields: 18 muffins
Ingredients
- 4 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 15 ounces pumpkin puree (not the pie filling)
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 6 ounces cream cheese
- 1 cup chopped pecans (optional)
Directions
- Take the cream cheese and roll into a log. Then wrap in the foil it came in and freeze while you assemble the rest of the ingredients for the muffins.
- Combine eggs, oil, sugar and pumpkin and beat well.
- Add dry ingredients(except cream cheese and pecans) to the above mixture and mix well. Pour into greased or paper lined cupcake pan to fill about 1/2 way full.
- Take the cream cheese out of the freezer and slice into 12 equal portions. Place a slice into each cupcake and press down under the batter. Sprinkle each cupcake with chopped pecans (if using).
- Bake at 350 degrees for about 20-25 minutes. Allow to completely cool before freezing.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off