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So Easy Pumpkin Cream Cheese Mini Muffins
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Description
Easy and delicious bite sized muffins that taste like Fall.
Can be made ahead and frozen in an airtight container.
Ingredients
- 1 box Spice Cake Mix (18 Ounce Box)
- 15 ounces, weight Canned Pumpkin Puree
- 8 ounces, weight Block Of Cream Cheese, Softened
- ½ cups Sugar
- 1 Egg Yolk
- ½ teaspoons Vanilla Extract
Preparation
1. Preheat the oven to 350F.
2. Line two 24 cup (48) mini muffin pans with paper liners, or grease with no stick cooking spray. You can also use a standard sized cupcake pan for a total of 24 muffins.
3. In a large bowl, mix together the cake mix and pumpkin puree until smooth.
4. In a medium bowl mix softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
5. Spoon the pumpkin cake batter into the muffin cups, filling about halfway full.
6. Place a dollop of cream cheese mixture (about 1/2 teaspoon) onto top of cake batter pressing down slightly.
7. Bake for 16 -18 minutes. (For the 24 cupcake sized muffins, bake for 22- 26 minutes).
8. Enjoy
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