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CREAM CHEESE PUMPKIN MUFFINS Recipe

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This recipe for CREAM CHEESE PUMPKIN MUFFINS is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 c. sugar (I often cut in 1/2)
2 c. pumpkin puree
1¼ c. vegetable oil
FILLING:
1 (8 oz.) pkg cream cheese, softened
1 c. icing sugar

Directions:
Directions:
1. Preheat oven to 350°F and spray a muffin tin with cooking spray.
2. Prepare the filling by combining the cream cheese and icing sugar in a medium bowl and mixing well until blended and smooth. Transfer filling to a piping bag fitted with a piping tip.
3. Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
4. Fill muffin tins ⅔ full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter.
5. Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in airtight container at room temperature.

Personal Notes:
Personal Notes:
I usually fill the muffin tin 1/2 full of batter; add a heaping teaspoon of filling; then fill up to 2/3'rds with additional batter. It's easier.

 

 

 

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