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Pumpkin Cream Cheese Muffins

Author: Catherine's Plates

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.