Pumpkin Cream Cheese Muffins

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Dessert, Breakfast, Snack American
By Adapted from The Novice Chef Serves: 16-18 Muffins
Prep Time: 12-15 minutes Cooking Time: 18-20 minutes Total Time: about 35 minutes

Not-too-sweet, pumpkin spice adds the fall flavor, while the cream cheese plays a slightly savory role to give these muffins a satisfying richness. Perfect with a cup of coffee.

Ingredients

  • Muffin Batter:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (I used Grapeseed Oil)
  • 1 tablespoon vanilla extract (I used Vanilla paste)
  • Cream Cheese:
  • 8 oz cream cheese (If you can find it, use the pre-whipped cream cheese. It's so much easier to work with!)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract (I used Vanilla paste)

Instructions

1

Preheat oven to 375°F. Place paper or silicone baking cups into muffin pan.

2

In large bowl, whisk together pumpkin, sugar, brown sugar, eggs, vegetable oil and vanilla extract.

3

In a small bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

4

In a medium bowl, beat cream cheese until smooth. Add in sugar and vanilla extract and beat until well combined. Set aside.

5

Slowly add the four mixture to the pumpkin mixture and whisk until there are no lumps. Fill muffin tins 3/4 full.

6

Top each muffin with about 1 tablespoon of cream cheese mixture. Add another dollop of pumpkin batter and use a toothpick to swirl it together.

7

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.