Name: Cream Cheese Filled Mini Pumpkin Coffee Cakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: O Organics Milk, Low Fat, Organic; O Organics Pumpkin Pie Spice, Organic; Land O Lakes Butter Spread, Garlic & Herb; Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; Turtles Egg; David's Kosher Salt; SIGNATURE SELECTS Baking Powder, Double Acting; Bluebonnet Nutrition Vegetable Oil Sticks; O Organics Cream Cheese Spread Tub; Arm & Hammer Fridge-N-Freezer Baking Soda; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Pumpkin, 100% Pure

Instructions

Filling

In a medium bowl, mix together sugar, spice, flour, and melted butter. Set aside.

Cupcakes

Heat oven to 350 °F.

Spray pan with baking spray (or line with paper liners if using a regular muffin pan). Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In a medium bowl, whisk together milk, oil, pumpkin, eggs, and vanilla.

Pour wet ingredients over dry ingredients.

Mix until smooth.

Putting It Together

Use a 1½ Tablespoon scoop to portion muffin batter in each cavity.

Spoon ½ Tablespoon of the melted cream cheese over the batter.

Top with 1-2 Tablespoons streusel per muffin.

Scoop another 1½ Tablespoons batter over top.

Bake for 25 minutes, or until cakes test done.

Cream Cheese Filled Mini Pumpkin Coffee Cakes

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Baker's Table