Pumpkin Cream Cheese Muffins
The perfect combination of pumpkin flavor with a delicious sweet cream cheese frosting. They take very little time to make and you can serve them quickly for a delightful breakfast or as a tasty snack.
Ingredients
Muffins:
- 1½ cup 210 g all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup 168.75 g white granulated sugar
- ¼ cup 50 g packed brown sugar
- 1½ cup 327.5 g pumpkin puree
- 1 large egg
- ¼ cup 59 ml vegetable oil
- 1½ tsp vanilla extract
Sweet cream cheese:
- 5 oz cream cheese (softened)
- 2 tbsp white granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a medium-sized bowl whisk the flour, pumpkin pie spice, baking soda, and salt.
- In a larger bowl mix the pumpkin puree, white sugar, brown sugar, egg, oil, and vanilla extract.
- Add the flour to the pumpkin mixture and slowly mix until everything is well blended. Try not to overmix.
- In a medium bowl mix the cream cheese, white sugar, egg yolk, and vanilla extract until it is smooth and you can't see any lumps.
- Pour the pumpkin batter into the muffin pan and fill in each muffin until ¾ full.
- Place about 1-1½ tbsp of the cream cheese mixture on top of each muffin and with a toothpick gently swirl it with the pumpkin batter.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool before serving.
Video
Notes
Storage: You can store them in the refrigerator in an airtight container for up to 5 days. They can also be stored in the freezer for up to 3 months. Simply let them thaw at room temperature before serving.
Nutritional values are approximate and calculated per serving.
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