Pumpkin Cream Cheese Muffins
Welcome Fall with these Pumpkin Cream Cheese Muffins. These muffins are loaded with your favorite fall spices and flavors. Serve them at your holiday gathering or make a batch for an on-the-go breakfast with your morning latte.
Servings 12 People
Ingredients
PUMPKIN MUFFINS
- 1 ¾ Cup All-purpose Flour
- 1 Tbs Pumpkin Pie Spice
- 1 tsp Baking Soda
- ½ tsp Salt
- 15 oz canned pumpkin puree (Not pumkin pie filling)
- 1 cup Granulated Sugar
- ½ cup Brown Sugar (Packed)
- 2 large Eggs
- ½ cup Vegetable Oil
- 1 tsp Pure Vanilla Extract
CREAM CHEESE TOPPING
- 8 oz Cream Cheese
- ¼ cup Granulated Sugar
- 1 large Egg Yolk
- 1 tsp Pure Vanilla Extract
Instructions
- Pre-heat the oven to 375°F. Line the muffin plan with paper liners and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl, gently whisk together the pumpkin puree, granulated sugar and brown sugar.
- Slowly beat in the eggs, vegetable oil and vanilla extract.
- Slowly whisk in the dry flour mixture, until you've worked out the lumps.
- Fill the muffin tins about 3/4 of the way full.
- In a large bowl, beat the cream cheese until smooth. Slowly beat in the granulated sugar, egg yolk and vanilla extract until combined.
- Drop about 1 tablespoon of the cream cheese frosting to the tops of each muffin.
- Using a toothpick, gently swirl the cream cheese frosting into the batter.
- Bake the muffins for 18-20 minutes.
- Enjoy once cooled!
Notes
Add extra pumpkin pie spice for a heavier pumpkin flavor.
Store in an airtight container - these will last for about 5 days.
