Giant Cream Cheese Pumpkin Muffins are a great option for an easy grab and go breakfast
It’s that time of year when pumpkin is in the air! How I love the smell of pumpkin in the oven when there is a little chill in the air. So I decided to make these Giant Cream Cheese Pumpkin Muffins but find that the ones that you buy are to small for $4.95. What’s a girl to do except make them herself and double the size. Yes, I don’t believe in super size but I do believe in indulging yourself once in awhile.
The Giant Pumpkin Cream Cheese Muffins
As the holiday season starts singing in the air I usually have my nephew and mother requesting these wonderful moist muffins to be made for the season. Most of all they ask, “don’t make them small.” It must run in the family.
Giant Cream Cheese Pumpkin Muffins
Giant Cream Cheese Pumkin Muffins are a great option for an easy grab and go breakfast
- 15 oz can of pumpkin puree 15 oz
- 4 eggs
- 1/2 C. vegetable oil
- 1/2 C. applesauce
- 2/3 C. milk
- 2 tsp. vanilla extract
- 2 C. sugar
- 3 1/2 C. flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. nutmeg
- 1 tsp. cloves
- 1/2 tsp. ginger
Cream Cheese Filling
- 16 oz. cream cheese room temperature
- 1/4 C. sugar
- 1 egg room temperature
- 1 Tbsp. milk
Preheat oven to 350 degrees and grease a muffins pan
In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
Combine the 1st and 2nd bowl and stir only until combined.
Stir in chocolate chips.
Filling: Beat cream cheese, sugar, egg and milk together until smooth.
For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.