Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin cream cheese muffins. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin Cream Cheese Muffins is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Pumpkin Cream Cheese Muffins is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin cream cheese muffins using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cream Cheese Muffins:
- Get Cream Cheese Filling:
- Make ready 1-8 ounce package cream cheese, at room temperature
- Prepare 1/3 cup granulated white sugar
- Get 1 large egg, at room temperature
- Make ready 1/2 teaspoon pure vanilla extract
- Take Pumpkin Muffins:
- Get 1 1/2 cups all-purpose flour
- Take 1 cup granulated white sugar
- Take 1 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Prepare 1 teaspoon ground cinnamon
- Get 1/2 teaspoon ground ginger
- Get 1/4 teaspoon ground cloves
- Take 1/2 teaspoon salt
- Make ready 1/2 cup unsalted butter, softened
- Prepare 2 large eggs, at room temperature
- Get 1 teaspoon pure vanilla extract
- Prepare 3/4 cup solid packed, canned pumpkin puree
Instructions to make Pumpkin Cream Cheese Muffins:
- 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
- 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.
- 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.
- 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.
- 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.
- Makes about 12 reg
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