Tuesday, February 2, 2010

Pumpkin Cream Cheese Muffins - Yummy & Easy!

This is an old stand-by that I jazzed up with the addition of sweetened cream cheese. Try any flavors of cake mix that sound good - chocolate is one of my favorites.

These aren't soft, fluffy muffins -they're quite moist and dense, but they sure are g.o.o.d!

Pumpkin Cream Cheese Muffins

1 box yellow cake mix

1 box spice cake mix

1 29 oz. can pumpkin (not pumpkin pie filling)

8 oz. cream cheese, softened

4 T. powdered sugar

2 T. sugar

1 T. cinnamon

2 T. chopped nuts, optional

Mix together cake mixes and pumpkin. Do not add anything the boxes call for - just add the pumpkin. The mixture will be thick and sticky, perfect for a mess-making two-year old.

Mix the cream cheese with the powdered sugar, and set aside. Mix the sugar, cinnamon, and nuts, and set aside.

Spray two muffin pans with non-stick spray, or use cupcake liners. Add to each muffin tin: 2 T. of cake mixture followed by 1 T. of cream cheese mixture and then 2 T. of cake mixture. Sprinkle the top with cinnamon-sugar mixture.

Bake at 350 for 25-30 min. Cool before removing from muffin tins. Store in an airtight container in the fridge.

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