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Cream Cheese Pumpkin Muffins
Ingredients:
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For the Muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Filling:
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
Prepare the Muffin Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the granulated sugar, brown sugar, and oil until smooth. Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Make the Cream Cheese Filling:
In a small bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Muffins:
Fill each muffin cup with a small amount of muffin batter (about 1 tablespoon).
Spoon a dollop of cream cheese filling into the center of each muffin.
Top with additional muffin batter until the cups are about 3/4 full.
Bake:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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