Pumpkin, Muffins, Fall Recipes (Print Version)
# Ingredients:
01 -
3/4 cups all-purpose flour.
02 -
1 teaspoon baking soda.
03 -
1/2 teaspoon baking powder.
04 -
1/2 teaspoon salt.
05 -
1 1/2 teaspoons ground cinnamon.
06 -
1 teaspoon ground nutmeg.
07 -
1/2 teaspoon ground ginger.
08 -
1/4 teaspoon ground cloves.
09 -
1/2 cup granulated sugar.
10 -
1/2 cup light brown sugar, packed.
11 -
1 cup canned pumpkin puree.
12 -
1/2 cup vegetable oil.
13 -
2 large eggs.
14 -
1 teaspoon vanilla extract.
15 -
4 oz cream cheese, softened.
16 -
1/4 cup granulated sugar (for filling).
17 -
1 large egg yolk.
18 -
1/2 teaspoon vanilla extract (for filling).
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 -
In a large bowl, whisk granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
04 -
Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
05 -
For the cream cheese filling, beat cream cheese, sugar, egg yolk, and vanilla extract until creamy.
06 -
Spoon 2 tablespoons of pumpkin batter into each muffin cup, followed by 1 teaspoon of cream cheese mixture, then another tablespoon of pumpkin batter. Fill about 3/4 full.
07 -
Swirl the cream cheese with a toothpick to create a marbled effect.
08 -
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Store muffins in an airtight container for up to 3 days.
02 -
Best enjoyed warm with coffee or tea.