My kids love muffins for breakfast and I thought I would give this copycat recipe a try. Fortunately, neither of my kids liked these muffins … which means more for me. Ha! The recipe is super simple and I thought the pumpkin flavor was perfect. They also had the perfect amount of spice.
You’ll definitely want to give these a try – they’re perfect for breakfast or an afternoon snack.
Muffin ingredients:
1 1/2 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
15 oz can pumpkin puree
1 egg, room temperature
1/4 cup unsalted butter, melted
1 1/2 tsp vanilla extract
Cream Cheese filling:
8 oz cream cheese, room temperature
1/2 cup powdered sugar
2 tsp flour
Pinch of salt
Preheat your oven at 350 and line a muffin tin with paper liners and set aside. In a large bowl, mix together the flour, sugar, baking powder and baking soda, salt and spices. In a separate bowl, whisk together the pumpkin puree, egg, butter and vanilla extract until smooth.
Add the wet instructions into the dry ingredients and mix until just combined. Divide the batter evenly into the prepared tin. Set aside.
In a medium bowl, cream together the cream cheese, powered sugar, flour and salt with a hand mixer until smooth. Transfer to a sandwich bag to pipe into each muffin. You will add about 2 tablespoons of filling in the center of each one.
Bake for 15-20 or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan and then transfer to a rack to completely cool.
Source: 100K recipes
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