If you like pumpkin spice and creamy cheesecake, you'll love these Pumpkin Cream Cheese Muffins. Great for fall mornings or any time you want something sweet!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 egg yolk. 1 tsp vanilla extract.
Instructions: Warm the oven up to 175F 350C. You can line a muffin tin with paper liners. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a bowl. Mix the eggs, vanilla extract, vegetable oil, and pumpkin puree together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Mix the sugar, egg yolk, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. There should be about a third of pumpkin batter in each muffin cup. Put a small amount of the cream cheese mixture in the middle of each cup. Then, fill each cup about two thirds of the way to the top with more pumpkin batter. Bake for 20 to 25 minutes, or until you can stick a toothpick in the muffin and it comes out clean. Let the muffins cool for 10 minutes in the pan, then move them to a wire rack to cool all the way through. Have fun with your tasty Pumpkin Cream Cheese Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
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