A fall favorite at our house, these delicious muffins melt in your mouth goodness (from the cream cheese!) can’t be beat! We originally found this great recipe from Jessica.
Ingredients:
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extrac
- 8 oz cream cheese (we'd highly suggest Prairie Farms if available in your local store!)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions:
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Ideally set cream cheese out for an hour to warm up to room temperature, making creaming/smoothing it easier. We hope you found Prairie Farms cream cheese made with milk from our cows!
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Preheat oven to 375°F. Put baking cups into muffin pan or grease muffin cups well. Set aside.
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In a medium bowl, combine & whisk flour, pumpkin spice, baking soda and salt. Set aside.
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In large bowl, stir together pumpkin puree, sugar and brown sugar.
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Into the large bowl beat in eggs, vegetable oil and vanilla extract. Slowly add in the flour mixture, until there are no lumps. Fill muffin cups 3/4 full.
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In a medium bowl (just use the same one!), beat cream cheese until smooth. Beat in the sugar, egg yolk and vanilla extract until combined.
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Plop about 1 tablespoon of cream cheese mixture on top of each muffin. Then use a toothpick to swirl it into the batter. This is the key to these muffins! It will not look smooth, but when it bakes it's amazing.
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Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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These are best slightly chilled - a win when baking ahead of breakfast time! Store in an airtight container in the fridge (there is cream cheese in them!).