Description
Moist pumpkin spice muffins featuring a creamy, tangy cream cheese center. A perfect balance of autumn flavors and textures.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with liners.
- In a small bowl, beat softened cream cheese, 2 tbsp sugar, and vanilla until smooth.
- In a large bowl, whisk together pumpkin puree, oil, both sugars, eggs, and vanilla extract.
- Sift flour, baking soda, pumpkin pie spice, and salt into the wet ingredients; stir until just combined.
- Fill each muffin cup about 1/3 full with pumpkin batter.
- Add a tablespoon of the cream cheese mixture to the center of each cup.
- Top with the remaining pumpkin batter until cups are 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the cake part comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.