Cooked - Pumpkin Cranberry Cream Cheese Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Cranberry Cream Cheese Muffins

18.0

1 14-ounce can (about 1 ¾ cups) pumpkin puree

1 cup sugar

1 cup canola oil

1 egg

2 teaspoons vanilla

2 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon cinnamon

½ teaspoon nutmeg

Pinch allspice

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup frozen fresh cranberries, chopped

Demerara sugar, for topping, optional

6 ounces cream cheese

¼ cup sugar

1 egg

2 tablespoons flour

Pinch of salt

½ teaspoon vanilla

Beat together the pumpkin, sugar, oil, egg, and vanilla.
Add the remaining ingredients and mix well.
Stir in the cranberries.
In a separate bowl, beat ingredients for the cream cheese filling together till creamy smooth.
Fill lined muffin tins one third of the way full with the cake batter.
Top with a dollop of cream cheese filling.
Top with another dollop of cake batter and smooth over the top, trying to cover most of the filling.
Sprinkle with demerara sugar.
Bake the muffins at 350 degrees for 20-25 minutes or until brown and set.
Eat warm or at room temperature.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created this week

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