Pumpkin Cream Cheese Muffins
12
Servings
13
Ingredients
0
Comments
But I absolutely adore Fall for so many reasons. One of those is …. pumpkin season. Pumpkin donuts, pumpkin lattes, pumpkin cream cakes and, of course, Pumpkin Cream Cheese Muffins.
12
Servings
13
Ingredients
0
Comments
Ingredients
- 8 ounces Cream Cheese
- 3 cups Flour, All-Purpose
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 2 teaspoons Cloves, Ground
- ¼ teaspoons Ginger, Ground
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 4 individual Egg
- 2 cups Sugar
- 2 cups Pumpkin, Canned
- 1 ¼ cups Vegetable Oil
- ½ cups chop Walnuts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Roll cream cheese into a log with parchment paper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Roll cream cheese into a log with parchment paper.
- Freeze for an hour.
- In a mixing bowl, mix together flour, cinnamon, nutmeg, cloves, ginger, salt, and baking soda.
- In a separate bowl, mix together eggs, sugar, pumpkin, and oil.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fill greased muffin tins about 1/2 full.
- Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.
- Place cheese disks into center of batter, pushing down.
- Top with walnuts.
- Bake at 350 degrees for 20-25 minutes.