Cream Cheese Pumpkin Muffins
This is a great autumn recipe, using whipped philadelphia cream cheese. It is perfect for an autumn morning, or a holiday brunch.
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Ingredients
- 1 box pumpkin quick bread mix
- 1/3 cup vegetable oil
- 1 cup milk
- 2 eggs
- 12 ounces Philadelphia Cream Cheese, softened
- 6 ounces vanilla pudding
- 3 tablespoons sugar
Directions
- Preheat oven to 400°F. 2.Mix pumpkin bread, milk, eggs, and oil in a large bowl. Fill 12 muffin cups, sprayed with baking spray, 3/4 full of pumpkin bread mix. 3.Soften cream cheese in a microwavable bowl (if needed) for 20-45 seconds (do not melt). 4.Stir cream cheese and vanilla pudding together until blended. Sprinkle in sugar and mix well. 5.Place 1-2 tablespoons of cream cheese mix into the middle of each muffin. 6.Bake for 18-20 minutes (until toothpick comes out clean).
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cook time20 min.
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prep time10 min.
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yields12 serv.
9 comments
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http://realwomenofphiladelphia.com/recipes/view/1073439/cream-cheese-pumpkin-muffins#viewCommentsI I make these muffins and add a struesel topping of brown sugar butter walnuts and coconut -
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I love anything pumpkin, but I love muffins for breakfast.
ihttp://realwomenofphiladelphia.com/recipes/view/1073439/cream-cheese-pumpkin-muffins/ -
Ihttp://realwomenofphiladelphia.com/recipes/view/1073439/cream-cheese-pumpkin-muffins would sprinkle the top with just a little bit of cinnamon! -
Use a sandwich bag (with corner cut out) drop a star tip an pipe the cream cheese filling into the cupcakes. And a little extra swirl on top!
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