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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.
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.
|Time:||20 Minutes Preparation Time|
20 Minutes Cooking Time
By Jennifer from Topeka, KS