Pumpkin Cream Muffins

Recipes | Uncategorized
A week ago I went to a girls night out and one of the girls brought the most delicious and moist muffins I have ever eaten!  She said she had gotten the recipe off of Kraftfoods.com.
I think they’re more of a muffin but Kraftfoods calls them cupcakes. 
Either way they’re perfect for breakfast with a good cup of coffee!
Pumpkin Cream Muffins
1 pkg (2-layer size) spice cake mix
1 pkg (3.4 oz.) Vanilla Flavor Instant Pudding
1 Cup canned pumpkin
1 pkg (8 oz.) Cream Cheese, softened
1/4 Cup sugar
1 egg
Heat your oven to 350 degrees.

Prepare the cake batter as directed on package.
Add dry pudding mix and pumpkin; mix well.

Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy.
Blen in sugar and egg; spoon over batter.
Bake 18-21 minutes or until toothpick inserted in centers comes out clean.
Cool for 5 minutes; remove to wire racks. 
Cool completely.
I think I’ll be making these for breakfast tomorrow.  I have my monthly baby Cade appointment in the morning and the babes are going to their Nana’s house to play with their cousins!
Our day has been spent around the house cleaning and cooking.
Emma and I made the yummiest oatmeal chocolate chip cookies this morning.
I had bought the Mini Reeses Pieces (the ones in the baking aisle) and used their recipe off the back.
I’ll have to share it in the next day or two.  It is by far the best oatmeal cookie recipe I’ve ever had!

Do you ever feel like you go through a drought when it comes to good recipes and then all of a sudden you come across oodles and oodles of good ones!?!  It’s either feast or famine when it comes to good recipes in my opinion!

Heading off of here to take a quick cat nap before the kids wake up.
Nighty night 🙂

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