Pumpkin Cream Cheese Muffins
Tender pumpkin muffins with warm spices and a smooth cream cheese center make an inviting breakfast or afternoon bake.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar for filling
- 1 large egg yolk for filling
- 1/2 teaspoon vanilla extract for filling
Instructions
Instructions
- Heat the oven to 375°F and line a 12-cup muffin pan.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture until just combined.
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Divide half the pumpkin batter among the liners, add the cream cheese filling, then cover with the remaining batter.
- Bake 20 to 24 minutes until tops spring back and a tester has moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely.
Notes
Cover the filling fully with batter.