A wonderful muffin with a surprising filling of cream cheese! Yum! A great way to use pumpkin. I've changed it a little and added my own cream cheese icing.
Ingredients:
Filling:
- (8 oz.) pkg. cream cheese, softened
- 1 egg
- 1 Tbsp. sugar
Muffin:
- 2 1/4 cups all-purpose flour
- 3 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 2 cups sugar
- 1 cup pumpkin
- 1/2 cup oil
Icing
- 1 (250 g) package Cream Cheese, softened
- 1/4 cup butter, melted
- 2 cups icing sugar
- 1 tsp. lemon juice
Directions:
For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter.
Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.
To make icing, mix one package of softened cream cheese with melted butter and 2 cups of icing sugar until smooth. Add one teaspoon of lemon juice. Frost cupcakes after they have cooled.
| Servings: | 24 |
| Time: | 20 Minutes Preparation Time
20 Minutes Cooking Time |
Source: www.allrecipes.com
By morbetomommy from Topeka, KS
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