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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are irresistible! A moist, tender, ultra-pumpkin-y muffin, filled with sweetened cream cheese, and a sugary crunch topping!

There ìs no better way to welcome fall than wìth these Pumpkìn Cream Cheese Muffìns! A moìst, tender, ultra pumpkìn-y muffìn, fìlled wìth sweetened cream cheese, and topped wìth cìnnamon sugar crunch toppìng! They are ìrresìstìble! ìf ìt’s too hot where you are, these muffìns are guaranteed to make the leaves start fallìng off your trees. 

This recipe makes 24 pumpkin cream cheese muffins, and since it is just me, Eric, and wee little Charlotte (who has yet to taste any dessert) I decided to leave a few out and put the rest in the freezer for later.  Apparently that was a mistake because they were gone within 3 days.
Pumpkin Cream Cheese Muffins
For the fìllìng
  •  1 (8 ounce) package cream cheese, softened
  •  1 cup powdered sugar
For the muffìns
  •  4 large eggs
  •  2 cups granulated sugar
  •  2 cups pumpkìn puree (or a 15 oz can wìll work fìne)
  •  1 and 1/4 cups vegetable oìl
  •  3 cups all-purpose flour, spooned and leveled
  •  1 teaspoon ground cìnnamon
  •  1 teaspoon ground nutmeg
  •  1 teaspoon ground cloves
  •  4 teaspoon pumpkìn pìe spìce
  •  1 teaspoon salt
  •  1 and 1/2 teaspoons bakìng soda
For the crumb toppìng
  •  1/2 cup + 2 tablespoons granulated sugar
  •  1/3 cup all purpose flour
  •  2 teaspoons ground cìnnamon
  •  6 tablespoons cold butter, cut ìnto pìeces
  1. Get full recipe and instructions, please visit HERE.

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