Thanksgiving will be here before you know it, and since my family aren’t big pumpkin pie fans – we do like pumpkin breads and muffins. This recipe combines my love of pumpkin muffins and cream cheese – because everything is just a little bit better with cream cheese!
- 1 3/4 cups flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 – 15 ounce can pumpkin
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Preheat oven to 375º. In a small bowl, whisk flour, pumpkin spice, baking soda, and salt together, set aside.
- In a large bowl, combine pumpkin, both sugars, eggs, vegetable oil, and vanilla until smooth. Add flour mixture and whisk until incorporated.
- In a bowl with an electric mixer, beat cream cheese and sugar together, add egg yolk and vanilla.
- Line a muffin pan with 18 papers, fill each with 2 tablespoons of pumpkin batter. Top each with cream cheese mixture (approximately 2 teaspoons), and swirl with a toothpick. Bake for 18 to 22 minutes, test with a toothpick. Let cool on a wire rack. Store in an airtight container in the refrigerator.
