Thursday, September 4, 2014

Pumpkin Cream Cheese Muffins


3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch ground cardamom
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1/2 cups sugar
1/2 cup brown sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
chopped pumpkin seeds,walnuts or pecans all (optional)


Preheat oven to 350.
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
Place it in the freezer up to an hour.
Sift Flour, baking soda, salt and spices
beat sugars, oil and eggs with mixer, mix in pumkin and beat for 3 minutes
mix in sifted flour mix. Mix well
Fill muffin tins (greased or paper cups) half full.
Unwrap cream cheese and cut using a sharp knife into pieces equaling about 1-2 teaspoons.
Press cream cheese peices in the middle of each muffin .
Sprinkle with (Optional) nuts.
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part trying not to touch the cream cheese.
Cool in pans for a few minutes, then remove from pan to cool completely on a cooling rake.

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