Recipe: Eating on a Dime Pumpkin Cream Cheese Muffins

Recipe: Eating on a Dime Pumpkin Cream Cheese Muffins Delicious, fresh and tasty.

Pumpkin Cream Cheese Muffins. Easy Pumpkin Muffins With Sweet Cream Cheese Baked In. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup.

Drop filling by teaspoonfuls over batter.

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced!

A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

You can cook Pumpkin Cream Cheese Muffins using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Cream Cheese Muffins

1. You need 1 3/4 cups of flour.

2. Prepare 2 tsp of cinnamon.

3. It’s 1/2 tsp of nutmeg.

4. You need 1/4 tsp of cloves.

5. It’s 1/4 tsp of ground ginger.

6. You need 1 tsp of baking soda.

7. It’s 1/2 tsp of salt.

8. You need 15 oz (1 can) of pumpkin puree.

9. Prepare 1 cup of white sugar.

10. You need 1/2 cup of packed brown sugar.

11. It’s 2 of large eggs.

12. It’s 1/2 cup of vegetable oil.

13. You need 1 tsp of vanilla extract.

14. Prepare 8 oz of cream cheese.

15. Prepare 1/4 cup of white sugar.

16. Prepare 1 of large egg yolk.

17. You need 2 tsp of vanilla extract.

MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.

Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.

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.

These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix.

Pumpkin Cream Cheese Muffins instructions

1. Preheat oven to 375F. Make sure to leave cream cheese out to room temperature..

2. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ground ginger, baking soda and salt..

3. Beat together pumpkin puree, white sugar, and brown sugar. Add eggs, oil, and vanilla extract..

4. Slowly add dry ingredients to mixer. Spoon combined mix into 16 to 18 baking cups.

5. Beat together cream cheese, sugar, egg yolk, and vanilla extract..

6. Add a spoonful of cream cheese mix onto each muffin and swirl with a toothpick.

7. Bake for 18-20 minutes.

The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger.

Alternatively, you could simply pick one spice to shine- such as cinnamon.

I prefer the mixture of spices because it creates such a warm and iconic fall flavor.

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.