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Sweetened Pumpkin Muffins
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Bread
Servings:
18
muffins
Author:
Stephanie Ertel
Ingredients
1 3/4
cups
all purpose flour
1
Tbsp
pumpkin pie spice
1
tsp
baking soda
1/2
tsp
salt
1
15 oz can of pumpkin (puree)
1
can
14 oz Eagle Brand Sweetened Condensed Milk
2
large eggs
1/2
cup
vegetable oil
1
Tbsp
vanilla extract
Cream Cheese Mixture
8
oz
cream cheese block
1/4
cup
sugar
1
large egg yolk
2
tsp
vanilla extract
Instructions
Preheat oven to 375 and place paper baking cups in muffin pan.
In a medium bowl whisk together the flour, pumpkin spice, baking soda and salt; set aside.
In a large bowl whisk together the can of pumpkin and sweetened condensed milk.
Beat in eggs, vegetable oil and vanilla.
Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full.
In a medium bowl beat cream cheese until smooth.
Add in sugar, yolk and vanilla and beat until well blended.
Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.
Bake muffins 18-20 minutes or until a toothpick inserted in the center comes out clean.
Store in an airtight container in the fridge.