I had been wanting a good moist pumpkin muffin. I found this recipe and it is wonderful. You swirl in cream cheese and cream cheese makes everything better. ;)
1 3/4 cup flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1-15 ounce can pumpkin
1 cup sugar
1/2 cup brown sugar
2 large eggs
1/2 cup oil
1 tablespoon vanilla
Filling:
8 ounces cream cheese
1/4 cup sugar
1 large egg yolk
2 teaspoons vanilla
Preheat oven to 375
In a medium bowl which flour, pumpkin pie spice, baking soda and salt until well combined. Set aside.
In a large bowl whisk pumpkin, sugar and brown sugar. Beat in eggs, oil and vanilla. Slowly whisk in flour mixture until there are no lumps. Put muffin cups in a muffin tin and fill 3/4 full.
In a medium bowl beat cream cheese until smooth and add egg yolk, sugar and vanilla and mix well. Top each muffin with 1 tablespoon of cream cheese mixture. Then use a toothpick to swirl into the batter. Bake for 18-20 minutes and store in an air tight container in the refrigerator.
No comments:
Post a Comment