Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Pumpkin Cream Cheese Muffins. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Pumpkin Cream Cheese Muffins Recipe. These Pumpkin Cream Cheese Muffins are moist spiced pumpkin muffins topped with sweet cream cheese that melts into them as they bake. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
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
Take of Cream Cheese Filling:.
You need 1-8 ounce of package cream cheese, at room temperature.
Make ready 1/3 cup of granulated white sugar.
Take 1 of large egg, at room temperature.
You need 1/2 teaspoon of pure vanilla extract.
It’s of Pumpkin Muffins:.
Make ready 1 1/2 cups of all-purpose flour.
Make ready 1 cup of granulated white sugar.
Take 1 teaspoon of baking powder.
Take 1/2 teaspoon of baking soda.
It’s 1 teaspoon of ground cinnamon.
It’s 1/2 teaspoon of ground ginger.
Take 1/4 teaspoon of ground cloves.
Make ready 1/2 teaspoon of salt.
Take 1/2 cup of unsalted butter, softened.
Prepare 2 of large eggs, at room temperature.
Prepare 1 teaspoon of pure vanilla extract.
It’s 3/4 cup of solid packed, canned pumpkin puree.
Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced!These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version!Pumpkin Cream Cheese Muffins - hands down one of my favorite fall pumpkin recipes ever!Baking these makes the house smell incredible!
Pumpkin Cream Cheese Muffins step by step
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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They are similar to the Black Bottom Cupcakes only instead of a chocolate batter we use a pumpkin batter.The Pumpkin Muffin batter is really easy to make.You just 'dump' and stir all the ingredients together.
We were at soccer practice when a storm rolled in.These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix.The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger.Alternatively, you could simply pick one spice to shine- such as cinnamon.How long will Pumpkin Cream Cheese Swirl Muffins last?
