Pumpkin cream cheese muffins

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Servings: 12-14 Muffins

Ingredients: For the Muffin mixture

16 oz pumpkin purée

1/4 cup vegetable oil

1/3 cup milk

2 eggs room temp

1/2 cup white sugar

1/2 cup dark brown sugar

1 tsp vanilla extract

2 tsp pumpkin spice

1 tsp cinnamon

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

Ingredients: For cream cheese mixture

16 oz cream cheese room temp

1 cup powder sugar

1 1/2 tsp vanilla extract

Detailed Steps: Whisk together the pumpkin purée, oil, milk, and eggs.

Then whisk the sugar, brown sugar, vanilla, cinnamon, and pumpkin spice. Mix till smooth.

Then pour in the flour, baking soda and powder, and use a rubber spatula to fold it all in. Don’t over mix, just get rid of the powders and there should be some lumps. If there are not lumps you have over mixed.

Detailed Steps: In a mixer or by hand mixture, add cream cheese, powder sugar, and vanilla and mix until smooth.

Additional tips/notes: Use cupcake holders in muffin pan or make your own using parchment paper. Fill the muffin pans halfway with muffin mixture.

Then using a piping bag or ziplock; pump the cream cheese mixture into the muffins.

Put your piping tip in the middle of the muffin and squeeze and make a little swirl at the top. If you make your piping tip touch the bottom of the pan then your muffins are going to sink.

Then bake at 350° for 25 minutes. I suggest you let them rest for 6-10 minutes after baking or you will burn your mouth.

Enjoy!!

⭐️Overall rating: 10/10

These are perfect the muffin is not too sweet but the cream cheese balances it out.