I’m sure you’re already aware, but I am in love with everything pumpkin. Especially sweet pumpkin treats! And, as always, I will eat anything with cream cheese in it. If your tastes are like mine, read on…you’ll find these cream cheese pumpkin muffins scrumptious!
To start these muffins, you’ll need to make the candied pumpkin seeds that go on top. Click the link below for the recipe.
Here’s What Else You’ll Need:
Cream Cheese Topping
6 oz Cream Cheese, softened
3 Tbsp. Granulated Sugar
1/2 tsp. Vanilla Extract
Muffin Batter
1 Box Spice Cake Mix
3 Eggs
1 C. Pumpkin Puree
3/4 C. Vegetable Oil
Preheat oven to 350 degrees.
Combine cream cheese ingredients until well-incorporated. Refrigerate until firm.
Line a muffin pan with paper muffin cups. I tried to use baking spray, and they stuck like the dickens…so use the cups for sure!
Make your candied pumpkin seeds {recipe found here}.
Blend the roasted pumpkin into a puree {find out how to roast your own pumpkin here}.
Combine eggs, homemade pumpkin puree, and vegetable oil in your mixer. Once combined and smooth, mix in the cake batter. Place on medium for approximately 2 minutes, until all the lumps are out of the batter.
Scoop the batter into your muffin cups. Add approximately 1/2 Tbsp. cream cheese mixture to the top of each muffin and press into the batter. If you have any left-over cream cheese, add more to each muffin eat it! Top each muffin with a few pumpkin seeds.
*Warning: don’t add as much batter as I did to the cups…they’ll overflow & the cream cheese center won’t actually be in the center anymore.
*sad face*
Bake 20 minutes, until just browned on top {and a toothpick in the batter comes out clean}.
You might want to hide these from your significant other everyone you know! These muffins would be perfect for Thanksgiving morning…paired with some delicious breakfast casserole. Drooling!
Linked To & Featured At:
.jpg)
YUM!! Can’t wait to try these – thanks for sharing!