I made a variation of these when I was a teenager using my first junior version of Betty Crocker cookbook. It was the Chocolate Cream Cheese Cupcakes. These pumpkin variation muffins get eaten so fast in my house and even has that glorious smell of fall filtering throughout your house. So easy to make. Try these.
Pumpkin Cream Cheese Muffins
Ingredients
Filling
- 8 oz cream cheese room temperature
- 1/3 cup granulated white sugar
- 1/2 tsp Vanilla Extract I used 1/4 tsp vanilla bean paste
- 1 lg Egg
Muffins
- 1 1/2 cups All Purpose Flour
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt
- 1 tsp cinnamon
- 1/2 tsp gound ginger
- 1/4 tsp ground cloves
- 1 tsp Vanilla Extract
- 1/2 cup butter room temperature, cut into cubes
- 2 lg eggs
- 3/4 cup pumpkin puree
Instructions
- In a medium bowl, using an electric hand mixer, blend cream cheese, sugar, vanilla and egg until well combined. Set aside.
- Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin. Set aside.
- In a stand mixer large bowl (you can also just mix all ingredients in a regular large bowl with a wooden spoon) add all dry ingredients and mix well.
- Add vanilla, butter, eggs, and pumpkin puree and mix until well incorporated. Should take 30 seconds or so. Do not over mix.
- Using an ice cream scoop, place batter into muffin tin cups. Should fill about 1/2 or 3/4 way full. Using the back of a spoon form a well starting from the middle of batter and push to the sides.
- Place 2 TBS of cream cheese filling into each well and tap the filling to make sure there is no air underneath the filling.NOTE: you can leave as is, or take a knife and swirl the cream cheese layer with the pumpkin layer. So yummy.
- Bake for 18-20 minutes. The cream cheese filling should be set, and you should be able to have a tooth pick go in and out clean.
- After they come out of the oven, let cool in the muffin tin for about 5-10 minutes before removing. Enjoy.