Pumpkin Cream Cheese Muffins

Without chocolate chips

Click photo to enlarge

Had some leftover pumpkin in the fridge that I needed to use, so I made these muffins. I made 12 muffins without chocolate chips, and 12 muffins with chocolate chips. I think I liked them better without, but I’m not a big chocolate fan.

Cream Cheese Filling:

1 8oz package of cream cheese

1/2 C sugar

1 egg

Beat together until creamy and set aside.

Ingredients

1-1/2 cups white sugar

1/2 cup vegetable oil

4 eggs

1-1/2 cups canned pumpkin

1/2 cup water

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

2 . Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter. Add a spoon full of cream cheese filling. Bake in preheated oven for 20 minutes.