Pumpkin Cream Cheese Muffins
A fall favorite needing just two bowls and 35 minutes!
Equipment
- Mixing Bowls
- cupcake pan
Ingredients
Muffins
- 3 cups flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin spice
- 2 tsp cinnamon
- 1 dash allspice
- ¼ tsp nutmeg
- 2 ¼ cups pure pumpkin puree not pumpkin filling
- 1 stick butter melted (½ cup)
- 1 tbsp vanilla
- 2 eggs
Cream Cheese Filling
- 1 block cream cheese softened
- ¼ cup sugar
- 1 tbsp vanilla
- 1 tbsp almond milk (I also use my white chocolate mocha creamer as a substitute)
- 1 tbsp flour
- 1 tsp cinnamon
Instructions
- Preheat Oven to 350℉
- Line muffin tins or spray with cooking spray.
- Dry mix: Combine flour, sugars, baking powder, baking soda, salt & spices
- Wet mix: Combine melted butter, pumpkin, eggs & vanilla
- Stir wet mix into dry mix until combined. Be careful not to overmix.
- Fill muffin cups to 3/4 full.
- For cream cheese filling: Whisk all ingredients together until smooth.
- Put filling into a quart ziplock and snip one corner tip off. (only snip a small 1/4 inch corner.) Stick the tip into the top of each muffin cut and squeeze approximately a tbsp of the cream cheese filling into the muffin.
- Bake for about 20 mins. I always check mine around 18 minutes for doneness.
- Remove from oven and place on a cooling rack.
- Enjoy warm!