Pumpkin Cream Cheese Muffins


Happy Fall!


We just returned from our first family vacation, and the kids' first trip to the beach! Everyone had a blast! I found it hard to get into the fall spirit with beach visions dancing in my head.


Now that I'm back, I'm ready for all things fall, and what better way to kick off the season than with pumpkin! I can't believe I haven't made these before now; they are so delicious! I lightened up the original recipe, as I felt it had too much sugar. I hope you enjoy this lighter version; I thought they were amazing! The recipe makes two dozen muffins, and they freeze beautifully!

Ingredients

For the filling
8oz. cream cheese, softened
1/2 cups confectioners' sugar
1 tbsp. honey
1 tsp. vanilla

For the muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
4 large eggs, at room temperature
3/4 cups canola oil
1 1/2 cups granulated sugar
1/2 cups unsweetened applesauce
2 cups pumpkin puree

Directions

Filling
In a medium mixing bowl with an electric mixer.  Combine the cream cheese, confectioners' sugar, honey and vanilla.  Mix until light and fluffy.  Transfer mixture to a piping bag.  Pipe 24 equal amounts onto a baking sheet lined with parchment paper.  Freeze for at least 2 hours.

Muffins
Preheat your oven to 350 degrees.  Line a muffin pan with cupcake liners.

In a large mixing bowl.  Whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, pumpkin pie spice, cloves, salt and baking soda.  Set aside.

In the bowl of a stand mixer with the paddle attachment add the eggs, sugar, canola oil, applesauce and pumpkin puree.  Mix on medium-low speed until well combined.  About 4 minutes.  Lower the speed to low and slowly add the dry ingredients.  Mix until just combined.

Place 1 1/2 tsp. of the muffin mixture into each muffin cup.  Add one of the frozen/hardened cream cheeses to the center of the muffin.  Add more muffin mixture to cover the cream cheese making sure the muffin cup is 3/4 full.  Bake for 20-22 minutes rotating 1/2 through.  Cool completely before storing.

Recipe Adapted from:



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