Cream Cheese Stuffed Pumpkin Muffins
Cream Cheese Stuffed Pumpkin Muffins
One way to elevate a box of cake mix is by incorporating an extra layer of flavor and canned pumpkin is the perfect way to do so. Recipe courtesy of McCormick
Prep Time
15
minutes
Cook Time
20
minutes
Servings
16
Total time: 35 minutes
Ingredients
- 1 package (2-layer size) yellow cake mix, divided
- 1/2 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 tablespoon mccormick® pumpkin pie spice
- 3 tablespoon mccormick® all natural pure vanilla extract, divided
- 4 ounce (1/2 package) cream cheese, softened
- 1 tablespoon sugar
Directions
- Preheat oven to 350°F. Reserve 2 tablespoons of the dry cake mix for the filling. Set aside. Mix remaining cake mix, pumpkin, oil, pumpkin pie spice and 2 teaspoons of the vanilla in large bowl with wooden spoon until well blended.
- Divide batter evenly among 16 paper-lined muffin cups, filling each cup 2/3 full. Mix reserved cake mix, cream cheese, sugar and remaining 1 teaspoon vanilla in medium bowl until well blended and smooth. Place 1 teaspoon cream cheese mixture in center of each muffin.
- Bake 18 to 20 minutes or until toothpick inserted near center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.