Pumpkin Cream Cheese Muffins

Summer will always be my favorite season, but Fall might be my favorite food season. I absolutely love all things pumpkin, caramel, and apple – the staples of all good fall treats. I spend most of my year waiting for the cans of pumpkin to be back on the shelves and the spooky movies to be back on tv. I don’t love the cold weather rolling in, but if I can warm up by baking I can usually make it through. So, I’m here to share this delicious recipe with you! Stay in, pull on a sweater and your favorite wool socks, and cook up this sweet treat. I guarantee it won’t disappoint!

Pumpkin Cream Cheese Muffins

Ingredients

The Muffin:

• 1 C sugar
• 1/3 C vegetable oil
• 1 C pumpkin puree
• 2 eggs
• ¼ C milk
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• 1 tsp baking soda
• 2 C sifted all-purpose flour

The Cream Cheese Filling:

• 8 oz cream cheese, softened
• ½ C sugar
• 1 tsp vanilla

Directions

1. Preheat the oven to 350^o. Line muffin tin with liners.
2. Sir pumkin puree, oil, and sugar together in a large mixing bowl. Do not use a mixer. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup of flour, then stir in milk, then stir in remaining 1 cup of flour. Divide evenly among muffin tin. Fill each liner ½ full.
3. Stire together cream cheese, sugar, and vanilla. Drop 1 tablespoon onto the top of each muffin.
4. Bake for about 15 minutes, until toothpick comes out clean.
5. Cool for at least 5 minutes before serving. Store in refrigerator or freeze muffins!