Pumpkin Muffins With Cream Cheese Center

5.0(7)

I wanted a muffin that included cream cheese, all in one muffin, that I could make and then freeze so I came up with this recipe. Easy to make and freeze, then take out in the morning before getting ready to allow to defrost. You could also wrap in foil and pop it/them in the oven to warm up or in the microwave (wrapped in papertowel) on defrost level. Note: If you want the cream cheese to have a sweeter flavor, add 1/4 cup sugar to softened cream cheese.

by diner524·published 2008-06-15

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Quick Breads

Servings

18 muffins, 18 serving(s)

Total time

26 min

prep 10 min

Calories / serving

312 kcal

Ingredients (14)

serves

4 eggsegg
1 cup vegetable oilvegetable-oil
2 cups sugarsugar
15 ounces pumpkin puree (not the pie filling)pumpkin
2 1/2 cups flourflour
2 teaspoons baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1 teaspoon saltsalt
2 teaspoons cinnamoncinnamon
1/2 teaspoon gingerginger
1/2 teaspoon cloveclove
1/2 teaspoon nutmegnutmeg
6 ounces cream cheesecream-cheese
1 cup chopped pecans (optional)pecan

Instructions (5 steps)

01Take 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.
02Combine eggs, oil, sugar and pumpkin and beat well.
03Add 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.

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Rich recipe — supports nutrition-aware planning.