In a medium bowl, using an electric hand mixer, blend cream cheese, sugar, vanilla and egg until well combined. Set aside. Preheat oven to degrees. Lightly spray a 12 cup muffin tin. Set aside. In a stand mixer large bowl (you can also just mix all ingredients in a regular large bowl with a wooden spoon) add all dry ingredients and mix well Instructions. Combine the 1/2 cup softened butter, 1 cup softened cream cheese, 3 cups of powdered sugar, 1/3rd cup of pumpkin puree, and 1/2 tsp cinnamon in the bowl of a hand or stand mixer. Mix on low until the frosting forms about 30 seconds. Switch to medium for 1 min to get rid of any lumps. Spread the frosting all over the
Healthy Pumpkin Cream Cheese Muffins - Confessions …
2. In a large mixing bowl, mix flour, cinnamon, baking soda, baking powder, and salt. 3. Stir wet ingredients into the dry ingredients until just incorporated. Don’t overmix. 4. Using a hand mixer or stand mixer, whip cream cheese or laughing cow cheese in a small bowl with sugar and vanilla. 5 In a medium bowl, whisk together the vegetable oil, sugar, pumpkin puree, and eggs. In a large bowl, toss together the flour, baking soda, pumpkin spice, and salt. Add in the wet ingredients and stir until just combined. Divide the batter into the prepared muffin pan filling each cup about 3/4 full
Sourdough Pumpkin Cream Cheese Muffins - Zesty …
To make the crumble topping: Melt butter in a heat-safe bowl by microwaving for seconds. Add almond flour, Truvia Brown Sugar Blend and spices. Whisk until it forms a paste-like consistency. To assemble the muffins: Fill muffin liner to the top with mixture – about 1/3 cup per muffin Swirl in the cream cheese filling: Spoon a tablespoon of the cream cheese filling on the top of each muffin and use a butter knife to loosely stir it into the batter to make a swirl pattern. Swirl in the cream cheese in a figure 8 pattern while pulling some of the batter up from the bottom. Cambrea Gordon