sweets: Pumpkin Cream Cheese Muffins

Ingredients

1 – 8 oz package cream cheese, softened

2 cups pumpkin puree

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

4 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

½ cup chopped salted pepitas

Instructions

1. Preheat oven to 350° F. Line muffin tin with paper liners or coat with cooking spray.
2. Remove cream cheese from package and roll into a long thin log. Wrap cream cheese log in saran wrap & stick in freezer until ready to use.
3. In a mixing bowl, beat the pumpkin puree and sugar with an electric mixer, until smooth.
4. Add the eggs, one at a time, beating the mixture well after adding each egg. Beat in the vanilla extract.
5. In a separate large bowl combine the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves; Stir until blended. Slowly add the dry ingredients to the pumpkin mixture and mix until well blended.
6. Pour the batter into the prepared muffin tin, filling the cups half full.
7. Remove the cream cheese log from the freezer and cut the log into 24 pieces.
8. Place a piece of cream cheese into the middle of each muffin cup, pressing down slightly into the batter; Repeat for each muffin.
9. Sprinkle the top of each muffin with the chopped pepitas.
10. Bake for 20-25 minutes, until a toothpick entered into the batter center comes out clean.
11. Remove muffins from oven, and let cool in pan for 15 minutes.

Notes

https://www.mamamiss.com/blog/2014/01/09/pumpkin-cream-cheese-muffins/

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