Pumpkin Cream Cheese Muffins

This morning we had a LLL meeting at our house.  We ended up with 6 moms and over 15 kids, most of them under the age of 7.  It was a lot of fun.  I made these delicious muffins to share!

Pumpkin Cream Cheese Muffins

* 4 Eggs
* 1-½ cups Sugar
* 1 cup Coconut Oil
* 1-¾ cup Pureed Pumpkin
* 2 cups All-Purpose Flour
* 1 cup Whole What Flour
* 1 teaspoon Salt
* 2 teaspoons Baking Powder
* 2 teaspoons Baking Soda
* 2 Tablespoons Cinnamon
* 2 teapoons Nutmeg
* 1 package Cream Cheese (8 Oz.)
* ⅓ cups Sugar
* 2 Tablespoons Brown Sugar (optional)


Makes 18-24 muffins. Preheat oven to 350°F. Grease or put paper liners in 24 muffin wells.

Cream together the cream cheese and 1/3 cup sugar until light and fluffy. Set aside.

In a large bowl, beat the eggs lightly with a stand mixer on medium speed (you could also do this with a hand mixer or by hand). Add 1 1/2 cups of sugar, the oil, and the pumpkin puree. Beat well on medium speed (1-2 minutes). Set aside.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to the pumpkin mixture, and blend well.

To assemble the muffins, fill muffin tins halfway with the batter. Add a dollop of the cream cheese filling (about a teaspoon) and top with remaining batter. Sprinkle brown sugar lightly over top of muffins.

Bake at 375°F for 15-20 minutes, until the tops are golden brown and muffins are springy to the touch.

I found this recipe originally at Tasty Kitchen, but I made some modifications. It still has a lot more sugar than I would like but I didn't want to experiment too much when I was having guests over.