Recipe: Appetizing Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

If you are looking for the best pumpkin muffins ever, get yourself ready, because these Pumpkin Cream Cheese Muffins are going to make you fall in love. You want just enough batter to cover the bottom. Add a heaping tablespoon of the cream cheese filling. You can cook Pumpkin Cream Cheese Muffins using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Muffins

1. Prepare 1 3/4 cups of flour.
2. It's 2 tsp of cinnamon.
3. Prepare 1/2 tsp of nutmeg.
4. It's 1/4 tsp of cloves.
5. Prepare 1/4 tsp of ground ginger.
6. You need 1 tsp of baking soda.
7. You need 1/2 tsp of salt.
8. You need 15 oz (1 can) of pumpkin puree.
9. It's 1 cup of white sugar.
10. It's 1/2 cup of packed brown sugar.
11. Prepare 2 of large eggs.
12. You need 1/2 cup of vegetable oil.
13. You need 1 tsp of vanilla extract.
14. It's 8 oz of cream cheese.
15. You need 1/4 cup of white sugar.
16. You need 1 of large egg yolk.
17. Prepare 2 tsp of vanilla extract.

If you have leftover filling left, go back and add the rest to the cups until all is used. Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake. 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.

Pumpkin Cream Cheese Muffins step by step

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 cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they're devoured—no butter spread necessary. Whether you're making these for company or to satisfy your own sweet tooth, these. 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. 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.