It’s my favorite time of year! Soups, Casseroles, and Pumpkin EVERYTHING!
So, these are actually more cupcake like, but I like to think of them as Muffins so I can eat them in the mornings. The Cream Cheese part of them are very similar to Starbucks Muffins, the Cream Cheese isn’t sweetened. Like most of my recipes, these are really versatile, you can really add your own flavorings, nuts, and variations of Cream Cheese to them. You COULD before freezing the Cream Cheese, add Sugar and Vanilla or Syrup and Cinnamon, etc and make it sweet, in fact, I probably will try that next time, but these are also good with a bit of a different in flavoring, not sugar in every single bite. Also, these are wonderful to make ahead of time and freeze. Enjoy!
Ingredients:
- 2 Cups of Flour
- 2 Teaspoons of Baking Powder
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
- 2 Teaspoons of Cinnamon
- 1/2 Teaspoon of Pumpkin Pie Spice
- 1 Tablespoon of Light Corn Syrup
- 3 Eggs (Room Temperature)
- 1 Cup of Vegetable Oil
- 3 Tablespoons of Vanilla
- 1/4 Cup of Butter ( 1/2 Stick)
- 2 Cups of Sugar
- 1 (15 Ounce) Can of Pumpkin
- 1 Block of Cream Cheese (8 oz)
- 1 Cup of Pecans of Walnuts
Directions:
Preheat Oven to 350 Degrees
Take Cream Cheese out of wrapper, place in the middle of a piece of Wax Paper – Roll into a log shape about 1 1/2 Wide and Place in the freezer while you do the rest
Grease or Line Cupcake Pan – About 2 Dozen Muffins
Mix the Flour, Baking Powder, Baking Soda, Cinnamon, Salt, and Pumpkin Pie Spice in a small bowl – Stir and set to the side
With an Electric Mixer, Mix the Corn Syrup, Eggs, Vegetable Oil, Vanilla, Butter and Sugar ( in that order )
Once that is grainy but mixed well, add the Dry Ingredients, in two parts
Add the Pumpkin
Mix for 1 more minute
Fill the Muffin Pans – with Muffins filling 2/3 of each cup
At this time, get the Cream Cheese Log out, and slice into circles, Press the Circles into each Muffin Top, and press down slightly, not covering the whole circle but some
Repeat with every Muffin
Sprinkle the Nuts overtop
Bake for 25 – 30 Minutes
Enjoy!
rufflesandcream 