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.
- 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
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!
Preheat oven to 375°F. Put baking cups into muffin pan or grease muffin cups well. Set aside.
In a medium bowl, combine & whisk flour, pumpkin spice, baking soda and salt. Set aside.
In large bowl, stir together pumpkin puree, sugar and brown sugar.
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.
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.
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.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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!).