Pumpkin cream cheese muffins

Pumpkin cream cheese muffins



1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

1 1/2 cups pumpkin puree

1/4 cup butter, melted/cooled

1 tsp vanilla extract

1 egg



4 oz cream cheese, softened

1/2 tsp vanilla extract

1 tsp flour

2 tbsp sugar

1 tsp milk








Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.

In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg.

Combine the wet mixture with the dry mixture and stir until just combined.

Fill muffin liners with batter about 3/4 full.

To make cream cheese filling: Place all ingredients into a bowl and combine.

Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.

Place muffin tray into preheated oven to bake for about 18-20 minutes.

Remove from oven and allow to cool 2-3 minutes before removing from tray.