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December 27, 2016

Pumpkin Cream Cheese Muffins

Whenever the holidays roll around, I always buy cans of pure pumpkin, with no specific use in mind.

I figure inspiration will eventually hit me.

Well, I actually forgot that I bought the cans of pumpkin.  Thanksgiving came around, and I ended up making these Cranberry Cream Cheese Bars.

It wasn't until I saw Nadia post a bunch of Pumpkin goodies on Instagram did I remember I had pumpkin too!

Since my kids are always ravenous when they get home from school (and they are sick of all the leftover candy we still have from Halloween!!), I decided to make muffins.

The muffins were so scrumptious!  I loved that the pumpkin flavor was not too strong, and I purposely did not mix the cheesecake mixture until smooth - I love cheesecake and I wanted to bite into chunks of that creamy goodness.  So delish!

I don't normally like sweets for breakfast (I'm more of an eggs & bacon kinda gal), but I often found myself eating these Pumpkin Cream Cheese Muffins for breakfast!

Next time I'm making a double batch so I can freeze some!


Pumpkin Cream Cheese Muffins

Ingredients:
  • 1 3/4 c flour
  • 1 T pumpkin pie spice
  • 1 t baking soda
  • 1/2 t salt
  • 1 15 oz can pure pumpkin (I bought those gigantic 29 oz cans, so I simply used 1/2 of the large can)
  • 1 c sugar
  • 1/2 c packed brown sugar
  • 2 large eggs
  • 1/2 c vegetable oil
  • 1 T vanilla extract 
  • 8 oz cream cheese
  • 1/4 c granulated sugar
  • 1 large egg 
  • 2 t vanilla extract
Directions:
  • Preheat oven to 375°F. 
  • In a medium bowl, mix together the flour, pumpkin pie spice, baking soda and salt.
  • In a large bowl, mix together the pumpkin, sugar and brown sugar.
  • Beat in eggs, vegetable oil and vanilla extract. 
  • Slowly add the flour mixture, and stir until combined.  
  • Fill paper-lined muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth (or if you like chunks of cheesecake like I do, stir until just combined)
  • Top each muffin with about 1 tablespoon of the cream cheese mixture and use a toothpick to swirl the cream cheese and muffin batter. 
  • Bake muffins for 18-20 minutes.
If you want to make mini muffins, just bake for 10-13 minutes in a mini muffin pan.

Original recipe found here on The Novice Chef.

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