Recipe: Appetizing Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins. 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. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt.

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. Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! You can have Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Cream Cheese Muffins

1. Prepare of Cream Cheese Filling:.
2. Prepare 1-8 ounce of package cream cheese, at room temperature.
3. Prepare 1/3 cup of granulated white sugar.
4. Prepare 1 of large egg, at room temperature.
5. You need 1/2 teaspoon of pure vanilla extract.
6. It's of Pumpkin Muffins:.
7. It's 1 1/2 cups of all-purpose flour.
8. You need 1 cup of granulated white sugar.
9. You need 1 teaspoon of baking powder.
10. Prepare 1/2 teaspoon of baking soda.
11. You need 1 teaspoon of ground cinnamon.
12. It's 1/2 teaspoon of ground ginger.
13. You need 1/4 teaspoon of ground cloves.
14. Prepare 1/2 teaspoon of salt.
15. Prepare 1/2 cup of unsalted butter, softened.
16. It's 2 of large eggs, at room temperature.
17. It's 1 teaspoon of pure vanilla extract.
18. It's 3/4 cup of solid packed, canned pumpkin puree.

A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. Pumpkin Cream Cheese Muffins These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! For filling, beat cream cheese, sugar and syrup until smooth. In a large bowl, whisk together first seven muffin ingredients.

Pumpkin Cream Cheese Muffins instructions

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. .

In another bowl, whisk together eggs, pumpkin and oil. 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. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.