About the Recipe
These cream cheese pumpkin muffins go really well with a glass of goat milk.
Ingredients
For the filling
8oz cream cheese
1cup sugar or equivalent amount of sugar replacement
For the muffins
3 cups flour
1tsp cinnamon
1tsp nutmeg
1tsp baking soda
1tsp salt
4 eggs
2 cups sugar or equivalent amount of sugar replacement
2 cups pumpkin purée
Preparation
First mix the cream cheese and sweetener and place in the fridge to chill while you make the muffins.
To make the muffins mix the dry ingredients in one bowl and the wet in another, then combine them and mix well.
Next line the muffin tins and place a small amount of batter in the bottom of each tin, just enough to cover the bottom. Then evenly divide the cream cheese between the muffins, and top with the remaining batter.
Bake at 400 degrees for 15 min, after 15min start checking the muffins to make sure they are not burning. You may have to adjust the baking time or temperature if your oven tends to bake hot or cold.
Enjoy these muffins hot, cold, or room temperature, in my opinion the cream cheese part tastes best cold.