Pumpkin Cream Cheese Muffins

Cream Cheese Filling:

8 oz block cream cheese

1/3 cup granulated sugar

1 tsp vanilla extract

Pumpkin Muffins:

2 cups all-purpose flour, spooned and leveled

1 tsp salt

½ tsp baking powder

1 tsp baking soda

1 Tbsp pumpkin pie spice

¾ cup unsalted butter, softened

1 ¼ cups granulated sugar

2 large eggs

1 15 oz. can pumpkin puree

1. Preheat oven to 420F. line a 12-cup muffin pan with cupcake liners.

2. Microwave cream cheese in a microwave-safe bowl on low power for 30 seconds. Add the sugar and vanilla extract and whisk until smooth. Transfer to a ziploc bag and set aside.

3. In a medium bowl combine flour, salt, baking powder, baking soda, and pumpkin spice. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment combine softened butter and sugar, beat at medium speed for 1 minute. Add eggs and beat for 2 minutes at high speed. Reduce speed to low, add pumpkin puree and mix until combined.

5. Add the flour mixture to the bowl and beat until just combined.

6. Spoon the batter into the muffin pan, filling the cups all the way to the top. Cut off the tip of the ziploc bag and press about 2-3 Tbsp of cream cheese filling into the batter.

7. Bake for 5 minutes at 420F, then keeping the muffins in the oven, lower the oven temperature to 350F and bake for about 20 more minutes, or until the muffins are golden on top.

⭐️Overall rating: 4/5

Recipe from platedcravings.com ✨

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