These are an easy, and delicious muffin that works as both a dessert or a breakfast! And with only a few ingredients, it’s easy to have things on hand to make them at any time. You can alter this recipe and make it into pumpkin chocolate chip cookies too just by adding some chocolate chips and omitting the cream cheese filling.
Below is the recipe, as well as the tutorial video on our sister-blog’s YouTube channel. Feel free to like and subscribe!
- 2 boxes of spice cake mix
- 1 large can of pumpkin puree
- 1 cube (8T) butter
- 1- 8oz bar of cream cheese
- 1/2 bag (1# total) of powdered sugar
- 1 t. vanilla
- Milk to thin
Mix together the cake mix & the pumpkin puree until blended. Spoon into a cupcake/muffin pan and bake at 350 for about 20-25 minutes or until the tops are slightly firm to the touch. Set aside to cool.
While the muffins are cooling, mix together the butter, cream cheese, vanilla & powdered sugar. Ad milk as necessary until it is as thin as you'd like it. Don't make it too thin or it will be more of a mess than a filling! This is basically a cream cheese frosting at this point. (feel free to use it for other recipes!)
Spoon the frosting/filling into a cake decorating pouch and insert the tip into one muffin at a time and squeeze the filling into the muffin until you see the muffin expand and the filling start to come out.
Eat and enjoy!
This recipe can also be used to make pumpkin chocolate chip cookies by simply adding chocolate chips to the pumpkin/cake batter and spooning it onto a cookie sheet. It's well known as a "weight watchers" recipe.