Description
Fluffy pumpkin muffins infused with warm cinnamon and nutmeg notes, each hiding pockets of creamy cheesecake that swirl into a golden crumb. The aroma of autumn spices fills your kitchen as they bake.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl beat pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- In a small bowl beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
- Divide the muffin batter evenly among the liners, filling each about two-thirds full.
- Drop about a teaspoon of cream cheese filling onto the center of each muffin.
- Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the muffin portion comes out with a few moist crumbs.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure tender, moist muffins.
- For extra depth of flavor, stir in a pinch of ground ginger or allspice.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- To freeze, wrap cooled muffins individually and place in a freezer bag for up to 2 months.