Pumpkin Cream Cheese Muffins Yay For Food Instructions. for the muffins: preheat the oven to 400 degrees f. line a large muffin pan with baking cups (liners) or coat with cooking spray. in a large bowl, using a wired whisk, mix together the flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt until well combined. set aside. Preheat the oven to 350 degrees f and line a 12 cup muffin tin with paper liners. for the cream cheese filling: beat the cream cheese, granulated sugar and sour cream in a large bowl with an.
Pumpkin Muffins With Cream Cheese Filling Add 2 cups sugar, the pumpkin puree and the oil. mix on medium low speed until blended, scraping the sides and bottom if necessary. add 3 cups of spooned and leveled flour, but do not mix it in yet. make a small well in the flour, and add the cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Pre heat the oven to 375°f. line the muffin plan with paper liners and set aside. in a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. set aside. in a large bowl, gently whisk together the pumpkin puree, granulated sugar and brown sugar. slowly beat in the eggs, vegetable oil and vanilla extract. Make the muffins: preheat oven to 350 degrees f. line a standard 12 cup muffin tin with paper liners; set aside. in a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt. in a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract. Set aside. make the pumpkin batter: whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. set aside. in a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together.
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