Do you remember this fantastic recipe?? I make this recipe often, with or without the cream cheese and they’ve become an Autumn lunch box staple in our house! Hope you enjoy them too!
I wish I could say that these Pumpkin Muffins filled with sweet cream cheese were all my idea but they weren’t.
My sister made this recipe last week from Annie’s Eats and they were very very good. They were so good I wanted to make them myself!
I followed the recipe and the only thing I didn’t do was freeze the cream cheese before I made the muffins which left some large hollow spots in the middle of the muffin so next time I won’t take shortcuts!
Pumpkin Cream Cheese Muffins recipe from Annie’s Eatsmakes 24
- 8 oz (1 cup) cream cheese, softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
- ½ cup sugar
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