Who doesn't love fall? Cool mornings, hot coffee, the smell of cinnamon wafting through the kitchen while you bake. It's just too good. We become slightly obsessed with pumpkin baking once September hits and it's acceptable. This recipe is great to include in your fall recipe box because everyone loves a little cream cheese muffin! You can take them to any party, gathering, or barn raising (7 Brides for 7 Brothers, anyone??) Plus, they are mini so you can eat 12 and not feel bad about yourself...I mean that's like one regular sized muffin, right?
One standard mini muffin tin holds 24 muffins. This recipe makes approx. 48.
*Note* This recipe does well halved...you know, just in case you don't want 50 delicious mini muffins sitting around the house when you are home alone.
You will need:
Mini muffin tins
1 cup sugar
⅓ cup vegetable oil
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
¼ teaspoon salt
1 teaspoon baking soda
¼ cup milk
2 cups flour
For the cream cheese filling:
4 oz cream cheese (half a block), softened
¼ cup sugar
1 teaspoon vanilla
Preheat oven 350F.
Line muffin tins with liners or grease with butter.
In a large bowl stir together, pumpkin, oil and sugar.
Next, stir in eggs, pumpkin spice, salt and soda.
Now add half the flour, followed by all of the milk. Next, stir in the remaining 1 cup flour.
Divide evenly among the muffin pans, filling about ¾-ish full (or a little less)
Now, whip together your cream cheese filling. It's much easier to stir together if the cream cheese is soft so I hope you remembered to pull it out of the fridge earlier.
Stir together the cream cheese, sugar and vanilla until mixed thoroughly.
Now, add about ½ teaspoon of cream cheese filling onto the center of each muffin.
Bake for 15 minutes or until toothpick inserted into a muffin comes out clean.
Let cool for a few minutes in the pan before you remove them. Enjoy warm! With coffee! And don't forget the pumpkin spice creamer.
Store any leftovers in the fridge or freezer.
recipe adapted from here