Pumpkin Cream Cheese Muffins
Directions
- 1Preheat oven to 375F. Line a 12-count muffin tin with muffin liners.
- 2Make the cream cheese filling: In a large bowl using a handheld mixer or stand mixer, combine sugar, softened cream cheese, egg, and vanilla extract. Beat until smooth and creamy.
- 3Make muffins: In a large bowl, whisk together melted butter, sugars, egg, milk, vanilla, and pumpkin. Add sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Mix with a wooden spoon or spatula until just combined.
- 4Fill prepared muffin liners with pumpkin muffin batter.
- 5Scoop cream cheese filling into a piping bag or ziptop bag with one corner snipped off. Insert into the center of the muffin and squeeze to fill, pulling the bag up and out while squeezing.
- 6Bake in preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
- 7Cool 5 minutes in muffin tin, then remove to wire cooling rack.
- 8Serve as is, or with a drizzle of caramel.
Ingredients
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 large egg
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Equipment
handheld mixerstand mixermuffin tinpiping bagwooden spoonspatulawire cooling rack
Tips
- Can make custom muffin liners by pressing 5x5 inch parchment squares into the bottom of a glass.
- Can use gluten-free all-purpose blend flour in a 1:1 ratio.
- Store at room temperature for up to 48 hours, in the fridge for up to 1 week, or freeze for up to 3 months.
