Sunday, October 20, 2013

Fall Favorites: Pumpkin Cream Cheese Muffins

Can't remember where I got this recipe but its always a favorite. They mix up quick and are easy to bake. You just put a dollop of the cream cheese mixture in each of the muffin cups and then the pumpkin muffin bakes up around it.  So it looks fancy without a lot of extra work! And I'm all about being fake fancy!

These were not overly sweet so feel free to add 1/4 cup sugar or 2 T. brown sugar to the mix if you want it to be more like a dessert. You could also try a streusel topping like at Starbucks! The possibilities are endless!

Pumpkin Cream Cheese Muffins
1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste
1 T.  ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla
1/2 cup whipped cream cheese (I just used regular and whipped it myself)
1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. If you are using regular cream cheese...whip it by itself first and then add confectioners sugar. Set aside.

In a large bowl combine the flours, baking soda, baking powder, spices and salt and make a well in the middle. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Pour the wet ingredient into the dry ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. (I thought that I could just set the dollop on top and it would bake down in...but it worked better if I pushed the cream cheese down in the batter a little bit before I baked it)
Bake 25-30 minutes, or until a toothpick inserted into muffins comes out clean. Let cool for 10 minutes.

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