Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful fall treat. The creamy cheesecake-like center pairs perfectly with the spiced pumpkin muffin. They make a great snack or breakfast option for autumn.

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 ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Use a whisk to mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl

Put the pumpkin puree, melted butter, milk, egg, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Do not mix too much

After the cream cheese has cooled, mix the powdered sugar, vanilla extract, and it in a different bowl until the mixture is smooth

Put a small amount of the pumpkin muffin batter into each muffin tin

Put a small amount of the cream cheese mix on top of the batter in each cup

Put more pumpkin muffin batter on top of the cream cheese until each cup is about two thirds full

To make it look like marble, swirl the batter and cream cheese together with a toothpick or a knife

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty Pumpkin Cream Cheese Muffins