Simples Prepare Yummy Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! These Pumpkin Cream Cheese Muffins are moist spiced pumpkin muffins topped with sweet cream cheese that melts into them as they bake.

We were at soccer practice when a storm rolled in. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they're devoured—no butter spread. You can Cook Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Muffins

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

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! How long will Pumpkin Cream Cheese Swirl Muffins last? Well, that is an easy question to answer for me-a couple of hours, if that!

Pumpkin Cream Cheese Muffins instructions

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. .

But, I know what you mean. Pumpkin Cream Cheese Muffins look pretty cool. They are similar to the Black Bottom Cupcakes only instead of a chocolate batter we use a pumpkin batter. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the muffin batter.