Can you believe Thanksgiving is only 2 weeks away!? So that means that we have 2 weeks left to enjoy all the pumpkin spice we can get before everything is peppermint! ♥
So I decided to end the season with these delicious Pumpkin Cream Cheese Muffins. They make the perfect Thanksgiving morning breakfast or even a delicious Thanksgiving dessert.
✓ SCOOPING THE BATTER: I like to use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size. Also, no need to use muffin liners because these muffins will actually stick to the liners.
✓ LETTING THE MUFFINS COOL: After the muffins have baked, don’t let the muffins “cool” in the hot muffin pan. After about 5 minutes take the muffins out of the muffin pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.
Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
COMPLETE INSTRUCTIONS: PUMPKIN CREAM CHEESE MUFFINS
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