Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Pumpkin Cream Cheese Muffins. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Pumpkin Cream Cheese Muffins Recipe. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt.
You can cook Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pumpkin Cream Cheese Muffins
Take of Cream Cheese Filling:.
You need 1-8 ounce of package cream cheese, at room temperature.
Prepare 1/3 cup of granulated white sugar.
It’s 1 of large egg, at room temperature.
Prepare 1/2 teaspoon of pure vanilla extract.
Make ready of Pumpkin Muffins:.
Take 1 1/2 cups of all-purpose flour.
Prepare 1 cup of granulated white sugar.
You need 1 teaspoon of baking powder.
Take 1/2 teaspoon of baking soda.
Make ready 1 teaspoon of ground cinnamon.
Prepare 1/2 teaspoon of ground ginger.
You need 1/4 teaspoon of ground cloves.
It’s 1/2 teaspoon of salt.
You need 1/2 cup of unsalted butter, softened.
It’s 2 of large eggs, at room temperature.
Make ready 1 teaspoon of pure vanilla extract.
Make ready 3/4 cup of solid packed, canned pumpkin puree.
Of course, fall is a relative term when you live in a.I used a piping bag to place an even amount of cream cheese and I added extra pumpkin pie seasoning along with extra salt and added a tiny bit of salt to the filling.Line muffin pans with paper liners.In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
Pumpkin Cream Cheese Muffins step by step
Pumpkin Muffins: Preheat your oven to 350 Place your oven rack in the middle of your oven. Butter or spray each muffin cup with a non-stick vegetable spray.
Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the muffin batter..
Pumpkin Muffins: In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, baking soda, ground spices, and salt. Add the butter, eggs, vanilla extract, and pumpkin puree. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30-60 seconds. Scrape down the sides of the bowl as needed..
Fill the muffin cups evenly (about 2/3 full) with the batter using two spoons or an ice cream scoop. Make a well in the center of the batter of each muffin and then spoon a few tablespoons of the cream cheese filling into the well..
Place in the oven and bake for about 18 - 20 minutes, or until the cream cheese filling has set and the pumpkin feels springy to the touch (a toothpick inserted into the pumpkin part of the muffin will come out clean.) Place on a wire rack to cool..
Makes about 12 reg.
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These Pumpkin Cream Cheese Muffins are a delicious way to say hello to fall.A creamy cheesecake center inside a pumpkin spice muffin makes this Starbucks copycat recipe the best fall breakfast!It is hard to believe that it is officially fall.
Let's get started so you can head in the kitchen to whip up a batch.Begin preparing the filling by beating the cream cheese.These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version!SO much lighter than any bakery or Starbucks muffins.Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
