Pumpkin Cream Cheese Muffins
Find the original post here.
Pumpkin Cream Cheese Muffins
- 3/4 c. white flour
- 1/2 c. wheat flour
- 1 c. sugar
- 1 egg
- 1 t baking powder
- 1 t cinnamon
- 1/4 t nutmeg
- 1 t vanilla
- 1/4 t salt
- 3/4 c. pumpkin (not the filling, just canned pumpkin)
- little less than 1/4 c. applesauce (**I used the applesauce I made last week, which made the muffins sweet and dense. Store bought applesauce would make them a little lighter. And substituting oil for applesauce is an acceptable, if not healthier, option).
I was not a lady about it and I just mushed all of the ingredients together until they were just blended. After you’ve mixed the batter and put it in a greased muffin tin, in another bowl, make the cream cheese topping.
- 4 oz. cream cheese
- 1 T brown sugar
- 1 t vanilla
Blend the ingredients with a hand mixer. Spoon one tablespoon of the cream cheese mixture onto each cup of muffin batter.
Bake the muffins at 375 for 25 minutes. They come out dense (from the heft of the pumpkin and applesauce) and filling, in a good way. This recipe makes 6 large muffins that stay moist for days afterward.
