Pumpkin Cream Cheese Muffins

I’m not sure if this is considered a muffin or cupcake, but we’ll call it a muffin so it sounds healthier. I based this recipe on The Best Blueberry Muffins but turned it into a pumpkin muffin that was delicious.

Ingredients:

For the Muffin:

1 stick and 2 tbsp butter, melted
3/4 cup sugar
1/4 cup brown sugar
1 cup toffuti sour cream
1.5 cup pure pureed pumpkin
2 eggs
3 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
1 cup old fashioned oats
turbinado sugar

For the Icing:

1 cup icing sugar
8 oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla extract

Directions:

For the Muffins:

Heat oven to 375˚ F and line muffin tin with 12 liners

Combine melted margarine, sugars, sour cream, eggs, and pumpkin in mixer.

Add baking powder, pumpkin pie spice, baking soda, salt, flour and oats. Mix well.

Transfer to muffin tin and top with turbinado sugar.

Bake for 30-35 mins.

For the Icing:

Mix sugar, cream cheese, butter, and vanilla extract in mixer. Combine well.

Transfer to piping bag with round tip. Cut slice into top of muffin and inject icing into muffin.

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