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Cream Cheese Pumpkin Muffins


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  • Author: Lina Judi
  • Total Time: 35 minutes

Description

This hearty Chicken Cordon Bleu Casserole combines tender chicken, savory ham, and creamy Swiss cheese, topped with a crunchy breadcrumb layer for a comforting, family-friendly meal.


Ingredients

Scale
  • For the Muffins:
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1 cup pumpkin puree
    • 1/2 cup vegetable oil
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
  • For the Cream Cheese Filling:
    • 8 oz cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • In another bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
  • Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • For the cream cheese filling, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  • Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture in the center. Top with more pumpkin batter, leaving a small amount of the cream cheese exposed at the top.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to three days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes