Pumpkin Cream Cheese Muffins
- 1 (8 ounce) package cream cheese, slightly softened - not room temp
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons light brown sugar
- 4 1/2 tablespoons Gold Medal all-purpose flour
- 5 tablespoons white sugar
- 3/4 teaspoon homemade pumpkin pie spice
- 1/4 cup chopped pecans
- 3 tablespoons unsalted butter, slightly softened and diced
- 2 1/2 cups Gold Medal all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 1/2 teaspoons homemade pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
- This recipe is vegetarian
- Produce
- Pecans (1/4 cup)
- Pumpkin, canned (1 1/3 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Brown sugar, light (3 tablespoons)
- Flour (44 1/2 tablespoons)
- Pumpkin spice, homemade (3 1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla, pure (3 teaspoon)
- Vegetable oil (1/3 cup)
- White sugar (37 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Cream cheese (1 (8 ounce) package)
- Refrigerated
- Egg, large (3)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published October 31, 2012 (3 months ago).
123 people saved this recipe.
