Pumpkin cream cheese mini muffins
Yields about 24 mini muffins
Recipe adapted from Country Living
Mini foods are just the cutest, aren't they? Not only are these indulgent little bites easy to make, they are far too easy to eat. We totally don't blame you if you eat 15 of them. However, that does defeat the purpose of our early argument. But once you take one moist, spicy and cheesy bite, all bets are off.
- 4 ounces light cream cheese
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3-1/2 tablespoons melted butter
- 2 tablespoons pumpkin pie spice
- 1/8 teaspoon baking soda
- 1 teaspoon baking powder
- 2/3 cup pumpkin puree
- 3 tablespoons canola oil
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk (optional)
- Preheat your oven to 375 degrees F. Grease a 12-cavity mini muffin tray with nonstick cooking spray and set it aside.
- In a small bowl, mix together the cream cheese, butter and 3 tablespoons of sugar using a handheld mixer until creamy.
- In another bowl, combine the remaining sugars, flour, salt, baking powder, baking soda, and remaining pumpkin pie spice in a large bowl. In another bowl, whisk the pumpkin, oil, eggs and vanilla.
- Make a well into the center of the flour mixture and carefully pour the pumpkin mixture inside. Stir well until just mixed. If the mixture is really thick, add about 1 - 3 tablespoons of milk to thin it out.
- Place about 1/2 tablespoon of pumpkin dough into each muffin cavity. Place about 1 teaspoon of the cream cheese mixture on top of that and cover with another dollop of pumpkin dough. Repeat until all muffin cavities have been filled. Using a wooden skewer, swirl the mixtures together.
- Bake the muffins for about 15 - 20 minutes, or until golden and a toothpick inserted comes out clean.