Pumpkin Cream Cheese Muffins

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Welcome fall with its blanket of beautiful colors, crisp mornings and pumpkin muffins 🙂 Just the smell of these filling the house as they bake puts me in a  more relaxed mood.  So slow down, grab a cup of tea and enjoy one of these delicious muffins.

Pumpkin Cream cheese Muffins (makes 24 muffins)

Preheat oven to 325F. Line or grease two (12 muffin) pans.

Muffin Batter

  • 3 1/3 cup flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice mix
  • 1 tsp ground cloves

Sift above ingredients into a large bowl

  • 2 cups pumpkin puree ( canned or fresh)
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tsp vanilla extract

Wisk the above ingredients in a medium bowl until smooth. Pour the wet mixture over the dry and mix well.  Fill each muffin liner 3/4 full.  Divide the cream cheese filling evenly between the muffins. The cream cheese filling will spread out while baking.

Cream cheese filling

  • 8 oz cream cheese at room temperature
  • 1/2 cup sugar
  • 1 tbsp flour
  • 1 egg
  • 1 tbsp orange zest

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Bake 30 mins. Enjoy !

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