A honey-buttered slice of cornbread, a pumpkin muffin, and a cheesecake walk into a bar. All jokes aside, we thought it was about time we make a muffin that combines some of our very favorite snacking cakes and sweets. These Pumpkin Honey Corn Muffins are made with our Sweet As Honey Skillet Cornbread Mix, aka a shortcut to corny goodness. Brew yourself a cup of coffee and tuck into these beauties.
Level
Beginner
Prep Time
10 minutes
Cook Time
20 minutes
Serves
18
Cook it With Our
Directions
- Preheat the oven to 400˚ F. Spray muffin pan with Baker’s Joy.
- Make the cream cheese filling. In a medium sized mixing bowl, blend the cream cheese and vanilla extract. Slowly add the powdered sugar and mix until combined. Place mixture in the freezer until ready to use.
- Prepare the muffins. In a large mixing bowl, add oil, milk, eggs, and pumpkin puree and whisk together until combined. Next, add the pumpkin pie spice and Sweet as Honey Skillet Cornbread Mix. Stir until combined. Fold in the chopped pecans if using.
- Scoop a small amount of muffin batter into each muffin well, about 1 to 2 tablespoons. Then, place 1 tablespoon of the frozen cream cheese mixture into each well. Top with the remaining batter to create a filled muffin and making sure the cream cheese mixture is covered.
- Mix sugar and pumpkin pie spice to create the topping, then sprinkle over each muffin.
- Bake for 18 to 20 minutes. Remove muffins from the oven and let them rest in the pan for about 10 minutes. Remove muffins and cool on wire racks before serving.
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