Cream Cheese & Pumpkin Muffins

These muffins are delicious, light and the perfect taste of Autumn.

Muffin Ingredients:

• 1/2 Cup Brown Sugar (packed)
• 1 Can (15oz) Pure Pumpkin
• 1 Cup Granulated Sugar
• 1 3/4 Cups All Purpose Flour
• 1/2 Cup Vegetable Oil
• 2 Large Eggs
• 1 TBSP Pumpkin Pie Spice
• 1 TBSP Vanilla Extract
• 1 TSP Baking Soda
• 1/2 TSP Salt

Cream Cheese Ingredients:

• 8oz Cream Cheese (room temperature)
• 1/4 Cup Granulated Sugar
• 1 Large Egg Yolk (room temperature)
• 2 TSP Vanilla Extract

Instructions:

Preheat over to 375°.

Add all Cream Cheese Ingredients together in a bowl, mix until smooth and combined. Set aside.

Measure Muffin (dry) Ingredients then add all dry ingredients to it (Baking Soda, Brown Sugar, Granulated Sugar, Pumpkin Pie Spice, and Salt). Set aside.

In a mixing bowl, add all (wet) Muffin Ingredients (Eggs, Pure Pumpkin, Vanilla Extract, and Vegetable Oil. Mix until smooth and combined. Slowly incorporate the Muffin (dry) Ingredients, mix until smooth and combined.

Fill muffin cups 3/4 full with pumpkin batter. Top with a generous TBSP of cream cheese batter.

Bake for 20 – 25 minutes. Serve warm.

Notes:

• Baked Cream Cheese & Pumpkin Muffins properly packaged can last 2 – 3 months in the freezer. Best to move the muffins to the refrigerator overnight to thaw out. Preheat your oven to 300°F and bake for 10 – 12 minutes.
• Batter stores refrigerated in a airtight container for up to 5 days.
• Do NOT use Pumpkin Pie Filling (aka: pumpkin pie mix). Pumpkin Pie Filling is a premixed blend of pumpkin puree, sugar sweeteners, and baking spices such as cinnamon, nutmeg, and ginger. Thicker and more of a custard-like consistency.
• Homemade Pumpkin Spice Recipe: 1 TSP Allspice, 4 TSP Cinnamon, 1 TSP Cloves, 2 TSP Ginger, and 1/2 TSP Nutmeg.
• If cream cheese and pumpkin are at room temperature right before baking you can create a cream cheese swirl on top.
• Make ahead, keep batters separated and refrigerate.
• Personally, prefer Libby’s Brand of Pure Pumpkin.
• Personally, prefer Lite Brown Sugar vs Dark Brown Sugar.
• Personally, prefer to Philadelphia Cream Cheese vs any generic brand.
• Personally use the Jumbo Silicon Baking Cups from The Silicone Kitchen. Particularly love the tab which makes extractions easier and that no greasing is required. Recyclable and easy to clean is great too.
• Pure Pumpkin and Pumpkin Puree are the same thing. Only ingredient listed on the back should be pumpkin, with no added sugar, salt, or spices.
• Test muffin baking with a toothpick. Fully baked means a clean toothpick test.
• Vegetable Oil can be substituted with melted and cooled butter.