Simple Way to Make Ultimate Pumpkin Cream Cheese Muffins

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to make 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.

You can have Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Cream Cheese Muffins

1. Make ready of Cream Cheese Filling:.
2. Take 1-8 ounce of package cream cheese, at room temperature.
3. You need 1/3 cup of granulated white sugar.
4. You need 1 of large egg, at room temperature.
5. Take 1/2 teaspoon of pure vanilla extract.
6. Make ready of Pumpkin Muffins:.
7. Make ready 1 1/2 cups of all-purpose flour.
8. Take 1 cup of granulated white sugar.
9. Take 1 teaspoon of baking powder.
10. Make ready 1/2 teaspoon of baking soda.
11. Prepare 1 teaspoon of ground cinnamon.
12. You need 1/2 teaspoon of ground ginger.
13. You need 1/4 teaspoon of ground cloves.
14. It’s 1/2 teaspoon of salt.
15. Make ready 1/2 cup of unsalted butter, softened.
16. You need 2 of large eggs, at room temperature.
17. Make ready 1 teaspoon of pure vanilla extract.
18. Take 3/4 cup of solid packed, canned pumpkin puree.

Pumpkin Cream Cheese Muffins step by step

1. 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.
2. 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..
3. 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..
4. 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..
5. 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..
6. Makes about 12 reg.
7. .