Pumpkin Cream Cheese Muffins
Ingredients
1 15-ounce can pumpkin puree
1 cup white sugar
½ cup brown sugar
2 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
Cream cheese filling
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
1 egg yolk
Steps
Add 1 15-ounce can of pumpkin puree, 1 cup of sugar, and ½ cup of brown sugar to a bowl
Whisk the pumpkin puree with the sugar until the sugar is dissolved and everything is combined
Add 2 eggs, pour in ½ cup of vegetable oil, and add 2 teaspoons of vanilla extract
Whisk the pumpkin mixture again until everything is incorporated
Measure in 2 cups of flour, ½ teaspoon of salt, 1 teaspoon of baking soda, and 1 tablespoon of pumpkin pie spice
Whisk the dry ingredients with the wet ingredients until everything is combined
Add 8 ounces of softened cream cheese to a separate bowl
Begin to beat the cream cheese with a handheld mixer until it is creamy
Add ¼ cup of sugar and 2 teaspoons of vanilla extract to the beaten cream cheese
Beat again until everything is combined and the cream cheese is smooth
Add 1 egg yolk to the cream cheese mixture and beat one more time until the egg yolk in incorporated
Line 18 standard muffins with paper cups or spray with non-stick cooking spray
Spoon each muffin cup with the muffin batter, filling each cup so they are about three quarters of the way full
Dollop a tablespoonful of the cream cheese filling over each pumpkin muffin
Use a chopstick or a toothpick to lightly swirl the cream cheese with the pumpkin muffin batter
Bake the pumpkin cream cheese muffins in the oven at 375 degrees Fahrenheit for 20 minutes
Remove the muffins from the oven when a toothpick inserted in the center comes out clean
Allow the muffins to cool for 30 minutes before removing from the muffin tin
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*Recipe adapted from the Novice Chef Blog