Servings: 12 muffins
Calories: 225kcal
Cost: $10
Equipment
- Muffin pan
- Non-stick cooking spray or paper liners
- Whisk
- Bowls
- Piping bag or ziplock bag
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup pumpkin puree
- 1 large egg, at room temperature
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 2 tsp all-purpose flour
- a pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan or line with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
- Divide the batter evenly among 12 muffin liners, filling each about 2/3 full.
- For the cream cheese filling, mix together cream cheese, powdered sugar, flour, and a pinch of salt until smooth.
- Using a piping bag or a ziplock bag, fill each muffin with 1-2 tablespoons of the cream cheese mixture.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool the muffins in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
For the creamiest filling, ensure your cream cheese is at room temperature for easier mixing.
Store leftovers in an airtight container in the fridge for up to 4 days or enjoy them warmed up for a cozy treat.
Consider adding turbinado sugar on top before baking for a lovely crunch.
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Calcium: 4mg | Iron: 6mg
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