Pumpkin Cream Cheese Muffins

Ingredients

• 2 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.25 tsp ground ginger
• 1 cup pumpkin puree
• 0.5 cup granulated sugar (For the pumpkin batter)
• 0.5 cup brown sugar (Packed; for the pumpkin batter)
• 0.5 cup vegetable oil
• 2 large eggs (For the pumpkin batter)
• 1 tsp vanilla extract (For the pumpkin batter)
• 8 oz cream cheese (Softened; for the filling)
• 0.25 cup granulated sugar (For the cream cheese filling)
• 1 large egg yolk (For the cream cheese filling)
• 1 tsp vanilla extract (For the cream cheese filling)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. 3

   In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

4. 4

   Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing so the muffins remain light and tender.

5. 5

   In a separate bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.

6. 6

   Fill each lined muffin cup halfway with pumpkin batter.

7. 7

   Place 1 tablespoon of the cream cheese mixture in the center of each muffin.

8. 8

   Top each muffin with the remaining pumpkin batter, filling the liners almost to the top.

9. 9

   Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter.

10. 10

    Bake for 22–25 minutes, or until a toothpick inserted into the pumpkin portion near the center—not into the cream cheese—comes out clean.

11. 11

    Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Use room-temperature cream cheese for a smoother filling that swirls easily. Avoid overmixing the pumpkin batter. The stated calorie figure is 320 kcal per muffin.

Nutrition per serving

• dessert
• muffins
• baked
• fall baking
• pumpkin
• cream cheese
• vegetarian