Pumpkin Cream Cheese Muffins
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 nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Fill each muffin cup halfway with pumpkin batter. Add about a tablespoon of cream cheese filling in the center, then cover with more pumpkin batter until the cup is about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the pumpkin part comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese to ensure a smooth filling without lumps.
Avoid overmixing the batter to keep muffins tender and moist.