Pumpkin Cream Cheese Muffins

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

Bake 30 mins. Enjoy !