Pumpkin Cream Cheese Muffins
Seasonal Prairie Farms pumpkin spice milk adds fall flavor to both the muffins and the cream cheese filling. Made with real pumpkin puree and a touch of cinnamon.
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
Directions:
- 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
