Ingredients

The following ingredients have 18 Servings
  • 1 3/4 cups all purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 15 oz can of pumpkin (puree)
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 Tbsp vanilla extract
  • Cream Cheese Mixture
  • 8 oz cream cheese block
  • 1/4 cup sugar
  • 1 large egg yolk
  • 2 tsp vanilla extract

Instruction

  • Preheat oven to 375 and place paper baking cups in muffin pan.
  • In a medium bowl whisk together the flour, pumpkin spice, baking soda and salt; set aside.
  • In a large bowl whisk together the can of pumpkin, sugar and brown sugar.
  • Beat in eggs, vegetable oil and vanilla.
  • Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full.
  • In a medium bowl beat cream cheese until smooth.
  • Add in sugar, yolk and vanilla and beat until well blended.
  • Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.
  • Bake muffins 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Store in an airtight container in the fridge.