Today I made the yummiest pumpkin muffins...evah. I love to bake, and it's hubby's turn to bring food for a meeting at work. I made a knockoff of some pumpkin cream cheese muffins from Starbucks. I found a recipe online and changed a few things to my liking (i.e. I did not want to go to the store to buy the missing ingredients and my version sounded better). They were so moist, and the cream cheese center was so good, better than icing.
I forgot to take a picture, but they are so damn good, melt in your mouth with a little bit o'cheesecake in the middle.
Pumpkin Cheesecake Muffins
Cream Cheese Filling
8 oz cream cheese - softened
1 tsp vanilla
1 cup powdered sugar
With mixer, whip cream cheese, vanilla, and powdered sugar til well mixed. Take a sheet of wax paper and roll it into a log, wrap ends closed, and freeze for 2-3 hours.
Pumpkin Muffins
1 tsp cinnamon
4 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
2 cups white sugar
1 1/4 cups oil
1 can of pumpkin
3 cups flour
nuts (whole walnuts or pecans) optional
Preheat oven to 350. Mix eggs and sugar, add oil, pumpkin, salt, soda, cinnamon, and pumpkin pie spice until well mixed. Add flour gradually while mixing until all is mixed well. Fill muffin cups 2/3 full. Take frozen log of cream cheese mixture and cut into squares about 3/4 inch x 3/4 inch. Insert a square of cream cheese mixture into the middle of each muffin batter. Bake for 20-25 minutes, until toothpick inserted into muffin comes out clean (do not insert into cheesecake mixture). Let sit in muffin tins for approximately 5 minutes before removing.
Yields 24 muffins
