Pumpkin Muffins with Cream Cheese Filling

These are very good, BUT…. You know? There’s always that big ‘BUT” after you say, ‘Yum’ these are good’. This big ‘BUT’ is you can’t taste the cream cheese filling very well. I ate these and said, ‘YUM, these are so GOOD!’. BUT my mom said, ‘They don’t taste very much like cream cheese.’ I realize I went through all that work making the cream cheese filling and then half to put it in the muffins and you can’t even taste it!! Anywho, I got this from Buns In My Oven (or my mom got them and told me to make them), http://www.bunsinmyoven.com/2012/09/23/pumpkin-muffins-with-cream-cheese-filling/.    And here is what I did.

      Pumpkin Muffins

¼ cup butter, softened

½ cup sugar

¼ cup red sugar

2/3 cup fresh pumpkin, glop (puree)

½ cup milk

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon ginger

1/8 teaspoon cloves

¼ teaspoon salt

        Cream Cheese Filling

4oz cream cheese, softened

2 Tablespoons white sugar

1 teaspoon vanilla

·         Pre-heat oven to 190C (350F).

·         Cream together butter and sugars until creamy.

·         Beat in pumpkin, buttermilk, and eggs.

·         Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.

·         Combine the cream cheese, sugar, and vanilla and mix until smooth and creamy.

·         Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.

·         Drop one teaspoon of the filling in each muffin cup.

·         Add one more tablespoon of batter to each muffin cup to cover the filling.

·         Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.