Pumpkin Muffins With Cream Cheese

Name: Pumpkin Muffins With Cream Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 709.77 ml all-purpose flour; 4.92 ml baking soda; 4.92 ml salt; 9.85 ml cinnamon; 2.46 ml nutmeg; 2.46 ml ground cloves; 3 eggs; 354.88 ml sugar; 453.59 g can pumpkin puree; 236.59 ml canola oil or 236.59 ml safflower oil; 59.14 ml molasses; 59.14 ml orange juice; 226.79 g package cream cheese; walnuts (optional) or pecans (optional)

Submitted by okisuz

"It's rich enough but not too sweet and heavy like store bought pumpkin muffins. Molasses and orange juice make these muffins so tasty! (This picture was taken when I baked 12 jumbo sized muffins using the ingredients for 24 regular size muffins.)"

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photo by okisuz

Ready In:: 45mins
Ingredients:: 14
Yields:: 24 muffins
Serves:: 24

ingredients

709.77 ml all-purpose flour
4.92 ml baking soda
4.92 ml salt
9.85 ml cinnamon
2.46 ml nutmeg
2.46 ml ground cloves
3 eggs
354.88 ml sugar
453.59 g can pumpkin puree
236.59 ml canola oil or 236.59 ml safflower oil
59.14 ml molasses
59.14 ml orange juice
226.79 g package cream cheese
walnuts (optional) or pecans (optional)

directions

Preheat oven to 350.
Mix dry ingredients together.
In separate large bowl, beat eggs, add sugar and mix well. Add pumpkin puree, oil, molasses and orange juice. Mix until smooth.
Fold dry mixture into large bowl. Do not over mix.
Cut cream cheese bar into 24 pieces. (Keeping cream cheese in freezer while you prepare makes it easier to slice.).
Fill greased or paper-lined muffin cups.
Stick cream cheese into the center.
Sprinkle nuts on top (optional).
Bake about 25 minutes.