Servings: 24 muffins
Ingredients
- Muffins:
- 1/2 cup Prairie Farms Salted Butter softened
- 1/2 cup sugar
- 1/2 cup light brown sugar packed
- 1 1/2 tsp baking soda
- 1 cup canned pumpkin puree
- 2 cup whole wheat pastry flour
- 3/4 cup Prairie Farms Pumpkin Spice Milk
- 2 eggs large
- Filling:
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1/4 cup Prairie Farms Pumpkin Spice Milk
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners.
- In a blender beat Prairie Farms butter and sugar and brown sugar with the paddle attachment. Beat on medium speed for 10 minutes.
- Add pumpkin, wheat pastry flour, baking soda, and Prairie Farms Pumpkin Spice Milk. Add eggs and stir until combined.
- Spoon muffin mixture into paper cups until 3/4 full.
- For cream cheese filling beat cream cheese, sugar and Pumpkin Spice Milk until it's combined. Spoon 1 tablespoon of the cream cheese filling into the center of the batter.
- Bake for 15 minutes until a toothpick can be inserted in the middle of the muffin and comes out clean. Remove from oven and let cool for 10 minutes before removing from the muffin tin.
Notes
Pumpkin spice Milk. Halloween, Thanksgiving. Spicy pumpkin pie, pumpkin tartlets with whipped cream & pumpkin seeds, pumpkin latte with cinnamon on black stone table with blanket.
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