Recipe: To Try At Home Pumpkin Cream Cheese Muffins

Recipe: To Try At Home Pumpkin Cream Cheese Muffins Delicious, fresh and tasty.

Pumpkin Cream Cheese Muffins. Easy Pumpkin Muffins With Sweet Cream Cheese Baked In. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside.

Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.

If you're using paper cups, try to keep cream cheese from touching the paper.

These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version!

You can have Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Muffins

1. Prepare of Cream Cheese Filling:.

2. You need 1-8 ounce of package cream cheese, at room temperature.

3. It’s 1/3 cup of granulated white sugar.

4. You need 1 of large egg, at room temperature.

5. You need 1/2 teaspoon of pure vanilla extract.

6. It’s of Pumpkin Muffins:.

7. Prepare 1 1/2 cups of all-purpose flour.

8. It’s 1 cup of granulated white sugar.

9. Prepare 1 teaspoon of baking powder.

10. It’s 1/2 teaspoon of baking soda.

11. Prepare 1 teaspoon of ground cinnamon.

12. It’s 1/2 teaspoon of ground ginger.

13. It’s 1/4 teaspoon of ground cloves.

14. It’s 1/2 teaspoon of salt.

15. It’s 1/2 cup of unsalted butter, softened.

16. You need 2 of large eggs, at room temperature.

17. It’s 1 teaspoon of pure vanilla extract.

18. Prepare 3/4 cup of solid packed, canned pumpkin puree.

SO much lighter than any bakery or Starbucks muffins.

For filling, beat cream cheese, sugar and syrup until smooth.

In a large bowl, whisk together first seven muffin ingredients.

I used a piping bag to place an even amount of cream cheese and I added extra pumpkin pie seasoning along with extra salt and added a tiny bit of salt to the filling.

Pumpkin Cream Cheese Muffins step by step

1. Pumpkin Muffins: Preheat your oven to 350 Place your oven rack in the middle of your oven. Butter or spray each muffin cup with a non-stick vegetable spray.

2. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the muffin batter..

3. Pumpkin Muffins: In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, baking soda, ground spices, and salt. Add the butter, eggs, vanilla extract, and pumpkin puree. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30-60 seconds. Scrape down the sides of the bowl as needed..

4. Fill the muffin cups evenly (about 2/3 full) with the batter using two spoons or an ice cream scoop. Make a well in the center of the batter of each muffin and then spoon a few tablespoons of the cream cheese filling into the well..

5. Place in the oven and bake for about 18 - 20 minutes, or until the cream cheese filling has set and the pumpkin feels springy to the touch (a toothpick inserted into the pumpkin part of the muffin will come out clean.) Place on a wire rack to cool..

6. Makes about 12 reg.

7. .

Line muffin pans with paper liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

Beat in eggs, vegetable oil and vanilla extract.

Slowly whisk in the flour mixture, until there are no lumps.

These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center.