Spiced Cream Cheese Filled Pumpkin Muffins

There isn't a big story to these muffins, other than fall is here and I LOVE pumpkin. Canned pumpkin was on sale this week so we picked up a few. For the ladies at the bank I needed to make something to go with their coffee. My mom was at Starbucks and she saw their version of a cream cheese filled muffin. I haven't ever tried one, but have wanted too. Until then, I am very happy with my own version!


OH OH OH!!! Check out my Cricut Cupcake Wrappers! It only took me 2 1/2 hours to make those 3 :D They aren't that great for muffins, but I was dying to make them!

Spiced Cream Cheese Filled Pumpkin Muffins
14 muffins

Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour (or all purpose)
1 1/2 teaspoon baking powder
1 15 oz can, canned pumpkin
2 large eggs
1 1/2 teaspoon pumpkin pie spice
1 1/4 brown sugar
1/2 tsp baking soda
1/2 teaspoon salt

4 ounces, 125 grams cream cheese, room temperature
1 tbsp granulated sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

Preparation

Pre-heat oven 350•F, line muffin tins with 14 liners.

In a small bowl combine the cream cheese, sugar, spice and vanilla until smooth. Set aside

In a medium bowl whisk the pumpkin and eggs. There is no oil because the amount of pumpkin is so large, it makes them very moist.

In a large bowl whisk the flours, baking powder, baking soda, spice, sugar and salt. Make a well in the middle (a shallow hole). Add the wet ingredients and stir until JUST combined. Don't over mix!!!

Put a heaping table spoon of pumpkin batter in the bottom of each muffin liner. Using a mini icecream scoop or teaspoon, put in a small amount of cream cheese. Top with a regular icecream scoop of batter.

Bake for 25-30 minutes, rotating once. Remove when toothpick comes out clean.

Cool in pan for 5 minutes and cool completely on a wired rack.

Feels like fall with these muffins!