Thursday, July 29, 2010

Pumpkin Cream Cheese Muffins

They are just as delicious as they sound. I have had some trouble finding pumpkin so I haven't made them again but in the fall I know I will make them a lot. I took a few to work the next day and everyone was flipping out over how good they are. I found this recipe at Lauren's Kitchen. It makes 24 yummy muffins.

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (optional)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*

*They said the best kind was to use the cheesecake cream cheese but I couldn't find it so I just used plain and it was perfect. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

Preheat oven to 350. Mix ingredients together except cream cheese. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Then eat one right away. Seriously, do it. Do not wait.

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