PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese muffins image

I cant really take credit for this, because the base recipe comes from the Libby pumpkin people. I just added the cream cheese filling (optional) and the strussel topping (also optional) and these muffins turned out really great!

Provided by Sandee Lake @SandeeLyn

Number Of Ingredients 22

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Ingredients

FOR MUFFINS
3 3/4 cup(s) all purpose flour
1 cup(s) sugar
2 teaspoon(s) pumpkin pie spices
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) add in (cranberries, dates, currents, rasins, etc)
1 can(s) libby's easy pumpkin pie mix
1/2 cup(s) vegetable oil
1/2 cup(s) orange juice, apple juice or water
2 - eggs
FOR FILLING
1-8oz - cream cheese
1 - egg
1 teaspoon(s) vanilla
STRUSSEL TOPPING (OPTIONAL)
1/4 cup(s) all purpose flour
2 tablespoon(s) brown sugar
2 tablespoon(s) butter, cold
1 teaspoon(s) cinnamon
2 tablespoon(s) chopped nuts (if you like, i use pecans)

Steps:

Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into muffin papers, filling about 1/2 way.
In another bowl, combine the cream cheese, egg and vanilla for filling. Beat with a mixer until smooth. Put into a ziplock bag and cut one corner to create a piping bag.
Insert the open corner of the bag about 1/4 inch into the each muffin and squeeze gently. Each one should get about a teaspoon (more/less, if you'd like). Move along until each is filled.
OPTIONAL- Combine strusel ingredients together in a bowl and cut with two knives, a pastry mixer or (my favorite) your hands until combined. Sprinkle topping over muffins.
Bake about 15 minutes or until a toothpick comes out clean.

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