Stuffed Pumpkin Muffins

Name: Stuffed Pumpkin Muffins
Ingredients: 1 block (8 Oz. Size) Cream Cheese; 1 cup Powdered Sugar; 1/2 sticks Butter, Cold; 5 Tablespoons Flour; 1/2 cups White Sugar; 1 teaspoon Cinnamon; 1 box (18.25 Oz. Size) Yellow Cake Mix; 1 can (12 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling); 1-1/2 teaspoon Pumpkin Pie Spice

9 ingredients

6 steps

Ingredients

1 block (8 Oz. Size) Cream Cheese
1 cup Powdered Sugar
1/2 sticks Butter, Cold
5 Tablespoons Flour
1/2 cups White Sugar
1 teaspoon Cinnamon
1 box (18.25 Oz. Size) Yellow Cake Mix
1 can (12 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling)
1-1/2 teaspoon Pumpkin Pie Spice

Directions

1

Combine cream cheese and powdered sugar by mixing in a small bowl. Place into a sheet of plastic wrap and roll into a 10-inch long 1-inch wide roll. Twist the ends of this roll and place in the refrigerator for at least an hour.
2

Meanwhile, combine the butter, flour, white sugar and cinnamon in a small bowl with a pastry cutter or fork to make the streusel mix. This should resemble large grainy sand. Set aside.
3

Mix together the cake mix, pumpkin puree and pumpkin pie spice in a large bowl using a hand or stand mixer.
4

Once the cream cheese mixture has had time to harden, fill the paper lined muffin tins halfway full with the cake batter mixture. Cut a 1/2 by 1/2 inch section of the cream cheese log and place on the cake batter that is in the muffin cup. Top with another scoop of cake batter dough. Sprinkle about a tablespoon of streusel mix on top. Press lightly so it adheres to the muffin.
5

Bake in a 350°F oven for about 25 minutes.
6

Enjoy with a large glass of milk.