Breakfast for 24

Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Total time: 40 min
Yield: 24 servings
Cuisine: American
Ingredients: 8 oz cream cheese; 1 cup powdered sugar; 3 cups all-purpose flour; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; 1 tbsp plus 1 teaspoon pumpkin pie spice; 1 tsp salt; 1 tsp baking soda; 4 large eggs; 2 cups sugar; 1 1/4 cups vegetable oil; 1/2 cup sugar; 5 tbsp flour; 1 1/2 tsp ground cinnamon; 4 tbsp cold unsalted butter

Pumpkin muffins surround sweet cream cheese and bake with a buttery cinnamon crumb topping.

$0.18per serving $

40 minstart to table

24servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

8 oz cream cheese
1 cup powdered sugar
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tbsp plus 1 teaspoon pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
1 1/4 cups vegetable oil
1/2 cup sugar
5 tbsp flour
1 1/2 tsp ground cinnamon
4 tbsp cold unsalted butter

Steps

Heat the oven to 375 F and line 24 muffin cups.
Beat the cream cheese with powdered sugar until smooth, then chill the mixture while preparing the batter.
Whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda in a bowl.
Beat the eggs, 2 cups sugar, pumpkin, and oil in another bowl, then stir in the dry mixture.
Mix the remaining sugar, flour, and cinnamon with cold butter until crumbly.
Fill each cup halfway with batter, add a spoonful of cream cheese, cover with batter, top with crumbs, and bake for 20 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.