These muffins capture the essence of fall with their moist texture and delightful spiced cream cheese filling, creating a symphony of flavors that dance on your palate.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and pumpkin pie spice until well combined.
In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Stir until smooth and fully combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fill each muffin cup about halfway with the pumpkin batter. Add a dollop of cream cheese filling in the center of each muffin, then cover with more pumpkin batter until the cups are about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your muffins warm or store them in an airtight container at room temperature for up to three days.
