(Printable Recipe Here)
Pumpkin Cream Cheese Muffins
by Angie Barrett October-17-2012
- 5 large eggs
- 3 cups sugar
- 1 teaspoon ground cinnamon
- 1.5 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1.5 teaspoons baking soda
- 3.5 cups all-purpose flour
- 2 cups pumpkin puree
- 1 cup vegetable oil
- 1/2 cup oats
- Butter for coating the muffin pans
Ingredients for cream cheese filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin spice
Pre-heat oven to 350F.
In the bowl of a stand mixer, cream together the eggs and sugar. Mix in the cinnamon, pumpkin pie spice, salt and baking soda until combined.
Slowly add in the flour and mix well. Add pumpkin puree and vegetable oil. Mix until everything is combined into batter.
Lightly butter a large muffin pan. The pan I used makes 6 very large muffins.
Add 3 medium scoops of batter to each muffin cup. (about 3/4 full)
Sprinkle oats on top of muffin batter. Bake at 350F for 25 minutes.
Remove from muffin pan and place on a wire rack to cool.
For the cream cheese filling:
In the bowl of a stand mixer, beat the cream cheese until smooth. Add powdered sugar and pumpkin spice.
Once muffins are cool enough to handle use a small pairing knife to cut a hole into the top of the muffin. Fill a pastry or a large ziplock bag with the cream cheese filling and pipe into the center of the muffin.
Yield: 16 Large Pumpkin Cream Cheese Muffins