Description
These pumpkin cream cheese muffins combine aromatic cinnamon and nutmeg with moist squash batter, while pockets of velvety cream cheese melt into each warm, spiced bite for a cozy treat any time of day.
Ingredients
- 1 3/4 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat together the 1 cup sugar, vegetable oil, and 2 eggs until smooth.
- Stir in the pumpkin puree and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until creamy and smooth.
- Spoon half of the pumpkin batter evenly into the prepared muffin cups.
- Drop a heaping teaspoon of the cream cheese mixture onto the center of each pumpkin batter portion.
- Top each muffin cup with the remaining pumpkin batter, gently covering the cream cheese filling.
- Bake for 20 to 25 minutes or until the tops are set and a toothpick inserted into the pumpkin portion comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For even portions of filling, use a small scoop or piping bag.
- Muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Feel free to adjust the spices to taste or add a streusel topping.