Cream Cheese Stuffed Pumpkin Cupcakes
Moist pumpkin cupcakes filled with chocolate chip cream cheese filling. They don't even need frosting!
Tina Verrelli - epicuricloud.com
pumpkin pie spice
light brown sugar
(I used safflower)
Preheat oven to 350 degrees. Line cupcake pan with liners.
In medium bowl, mix well, cream cheese, egg, sugar and salt. Stir in chocolate chips.
In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and sugars.
In medium bowl or large liquid measuring cup, whisk together, eggs, pumpkin, oil and vanilla.
Add wet ingredients to dry and stir until just combined.
Fill the bottom of the 12 cups with about 2 tablespoons of the cake batter.
Add a generous dollop of the filling on top of the batter. (about 2 tablespoons each.)
Using the rest of the cake batter, evenly spoon a final layer of cake batter over the filling (about 2 tablespoons each.)
Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.
Allow to cool in pan for 5 minutes.
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Cream Cheese Stuffed Pumpkin Cupcakes https://www.epicuricloud.com/?p=1071 September 28, 2014
Recipe Author: Tina Verrelli - epicuricloud.com