Wednesday, August 28, 2013

Cream Cheese Filled Pumpkin Muffins


Fall is right around the corner and I'm ready for pumpkin!  These spiced pumpkin muffins are a treat....the cream cheese filling in the center is a perfect surprise!

You'll Need:
  • 3/4 cup cream cheese (reduced fat can be used)
  • 2 tbl honey
  • 1 tsp grated lemon zest
  • 1 1/4 tsp vanilla extract
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 2 eggs
  • 1 egg white
  • 3/4 cup packed brown sugar
  • 1 (15 oz) canned pumpkin (not pumpkin pie filling
  • 1/3 cup oil
  1. Preheat oven to 425 degrees.  Line 12 cup muffin tin with paper liners or coat with cooking spray.
  2. Mix together cream cheese, honey, lemon zest and 1/4 tsp of vanilla until combined.  Set aside.
  3. Combine flour, baking powder, baking soda, spices and salt in a large bowl.  Beat eggs, egg white in a small bowl; add in brown sugar and remaining 1 tsp of vanilla and whisk until combined.  Slowly fold in canned pumpkin and oil until combined.
  4. Add wet ingredients into the flour mixture and stir until combined. 
  5. Spoon half the batter into muffin cups.  Add heaping teaspoon of the cheese filling to the center of each muffin, cover with remaining batter.
  6. Bake approximately 13 - 15 minutes until the edges start to brown.  Let cool 5 minutes before removing from pan.


No comments:

Post a Comment