Pumpkin Cream Cheese Muffins for a Morning Tin

Pumpkin Cream Cheese Muffins for a Morning Tin is filed under Muffins and built around light brown sugar, granulated sugar, and vegetable oil. Plan on 12 muffins.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pumpkin Muffins

• ½ cup light brown sugar
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 whole eggs
• 7 ½ oz pumpkin puree this is ½ of one 15 oz can
• 2 cups all-purpose flour
• ¾ teaspoons baking soda
• ¾ teaspoons baking powder
• ¾ teaspoons kosher salt
• 1 ½ tablespoons pumpkin spice mix

For the Cream Cheese Filling

• 3 oz Philadelphia cream cheese
• ¾ tablespoons granulated sugar
• ¼ teaspoon vanilla extract

How the cooking goes

1. Warm the oven to 350°F. Line 12 standard muffin tins with liners.
2. In a medium bowl beat cream cheese with sugar until the texture looks smooth and then add vanilla. This can also be done easily by hand if the cream cheese is slightly softened.

Mix the Batter

1. Blend flour, baking soda, baking powder, salt and pumpkin spice in a medium mixing bowl. Whisk to incorporate, keep it to one side.
2. Beat together light brown sugar, sugar, oil, and eggs. Whisk in puree.
3. Fold through the dry ingredients until the mix just comes together.
4. Scoop or spoon muffin batter between the prepared liners. Using a small cookie scoop (about an inch wide), scoop cream cheese mixture into the center of each and press down slightly.
5. Bake in preheated oven about 20 minutes or until a cake tester comes out with a few clinging crumbs or they spring back lightly to the touch.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Muffins, open Double Chocolate Banana Muffins for a Morning Tin and Healthy Pumpkin Muffins Baked Until the Tops Dome.