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Pumpkin Cream Cheese Muffins

Servings 18 muffins
Author Dorothy Kern

Ingredients

For the Muffin

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie mix
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour

For the Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Pumpkin Seeds optional

Instructions

  • Preheat oven to 350°. Line muffin tins with liners.
  • Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand - don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour. Divide evenly among muffin pans, filling each liner 1/2 full.
  • Stir together cream cheese, sugar, and vanilla. Drop 1 tablespoon onto the top of each muffin. Sprinkle with 4-5 pumpkin seeds, optional.
  • Bake for about 15 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
  • Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!