B Street House Bed and Breakfast

Pumpkin Cream Cheese Muffins: Breakfast-Brunch

Servings: 6

Prep time:1 hour

Ingredients:

• 

  1 1/2 cup flour

• 

  1 cup Dark Brown Sugar

• 

  2 teaspoons Pumpkin Pie Spice

• 

  1/2 teaspoon cinnamom

• 

  1/2 teaspoon ground cloves

• 

  1/2 teaspoon nutmeg

• 

  1/2 teaspoon ground ginger

• 

  1/4 teaspoon cardamom

• 

  1/2 teaspoon baking soda

• 

  1/2 teaspoon salt

• 

  1 cup cooked or canned pumpkin

• 

  2/3 cup vegetable oil

• 

  2 eggs

• 

  1 teaspoon molasses

• 

  1/2 teaspoon vanilla extract

• 

  4 oz cream cheese

• 

  1/3 cup walnuts, coarsely chopped

Step 1:

Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray a 12 cup muffin tin. Stir together the dry ingredients.

Step 2:

Mix together the eggs, pumpkin, oil, molasses, and vanilla. Stir into the dry ingredients until well blended. Fill muffin tins 3/4ths full.

Step 3:

Divide cream cheese into 12 equal portions. Put one portion in each muffin in the middle of the muffin batter. Sprinkle with chopped walnuts.

Step 4:

Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean from cake portion of muffin. Let cool.