Pumpkin Cream Cheese Muffins
Servings: Makes 13 | Time: 35 minutes
Pumpkin cream cheese muffins are delicious because they blend the warm spices of fall—like cinnamon and nutmeg—with the rich, tangy sweetness of cream cheese. The contrast between the moist, spiced pumpkin batter and the creamy center creates a perfect balance of comfort and indulgence. Every bite feels like a cozy autumn treat straight from the oven.
Directions
Spray muffins pan with non-stick baking spray
Crack the eggs into a medium sized bowl and lightly whisk them.
Add all the dry ingredients into a separate large mixing bowl.
Slowly add dry ingredients into the wet ingredients.
Use a rubber spatula and mix everything together well but be very careful not to over mix. (Caution: do not use a hand mixer or stand mixer)
Pour the mixture into the muffin tins.
Mix the cream cheese and sugar in a smaller bowl and add to a piping bag.
Pip into the center of the muffins.
Ingredients
1 ½ cups AP flour
1 ½ cups sugar
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon of vanilla
1/3 cup water
1 stick unsalted butter melted
2 eggs
1/2-1 can pumpkin Libby’s canned pumpkin (add 1/2 can for a lighter muffin, and 1 can for a denser crumb)
1 cup cream cheese
¼ cup powdered sugar
