Cream cheese stuffed pumpkin muffin. So good. I took my pumpkin bread recipe and simply stuffed it with cream cheese and made it into muffins. Why? Because who doesn’t love pumpkin cheese cake? Well, this recipe has the same flavours – bake up.
You need to try this today, or this weekend at least.
- half a stick of butter
- 1/4 cup of brown sugar
- 3/4 cup of white sugar
- 2 eggs
- 1 1/2 cups of pure pumpkin
- 1/3 cup of plain greek yogurt
- 1 teaspoon of vanilla
- 3/4 teaspoon of baking soda
- 2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg and all spice
- 2 cups of flour
- 1/2 teaspoon of salt
- 1 block of cream cheese (the 8oz one)
First – gather all of your ingredients. Mix all the spices (cinnamon, nutmeg, all spice and salt) together. Get the pumpkin and yogurt all measured out. Cream the butter and the sugars together. Next, add in the eggs and pumpkin. Then, add in the yogurt and vanilla. Mix the flour with the spices and the baking soda, then add to the wet ingredients. Mix well.
These are the muffin cups I used – they are so good. They hold up in the oven and are paper, so they work well when Bryce, my husband, takes goodies to work. I don’t have to worry about losing my silicone cupcake liners.
Plus, they would work super well for a host gift – the wrappers stay looking cute. I got mine at the container store.
Okay – cut a couple of slices of the cream cheese. I didn’t make mine overly thick, but you can. Fill the muffin liner 1/3 full. Place in cream cheese slices. Fill up until the liner is 2/3 full.
Bake at 350 degrees for 22-28 minutes.
These muffins are so good. You could even make them as traditional muffins, if you wanted. Just cut the cream cheese smaller.
Bake up and enjoy the weekend.