Recipe (Pumpkin Cream Cheese Muffins)

Pumpkin Cream Cheese Muffins

Ingredients

Cream Cheese Filling:
• 8 oz. cream cheese, room temperature
• 3/4 cup sugar
• 1 tbsp cornstarch
Pumpkin Muffins:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 tbsp. ground cinnamon (add more if you like it extra cinnamon-y)
• 1 1/2 tsp. ground nutmeg
• 1 1/4 tsp. ground cloves
• 1/2 tsp ground ginger
• 1 tsp. salt
• 1 tsp. baking soda
• 4 large eggs
• 2 cups sugar
• 2 1/2 cups pumpkin puree
• 2/3 cup applesauce
• 2/3 cup vegetable oil

Instructions

To make the filling, combine the cream cheese, sugar, and corn starch in a small bowl and mix well until smooth (I used a hand mixer). Place the bowl in the fridge while you make the rest of the muffins.

To make the muffins, preheat the oven to 350? F. Line 24 muffin pans with paper liners. In a medium bowl, whisk the flours, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another medium bowl combine the eggs, sugar, pumpkin puree, applesauce and oil. Mix until blended. Add in the dry ingredients, mixing just until the dry ingredients and blended in.

Fill each muffin tin with a small amount of batter, fill about half way. Scoop 1 tablespoon of cream cheese filling into each half filled tin. Divide the remaining batter into the muffin cups, use the back of a spoon to cover the cream cheese completely.

Bake for 25-30 minutes.

Let muffins cool in the tin for about 10 minutes, then transfer to a wire rack and let cool completely before serving.

Note: The peel away from the wrapper better if they are cool. But good luck waiting that long.