I used to think so, but then I started to find delicious recipes that made me love muffins as much as their cousin cupcake….and this recipe is one of them!
Since it is October, I can completely embrace my status as a Pumpkin-a-holic! I know I’m not alone with this….and my fellow basic bitches will agree. All pumpkin everything errrryyyyyddayyyyyyyy.
Lately I’ve been baking like a maniac, and everything seems to incorporate pumpkin in some way. It’s a great way to make (some) dishes healthier, but the recipe I’m going to sure isn’t one of those, but it is a tasty one!
Whether you want a nice pumpkin snack or a pumpkin muffin to pair with your morning coffee, this is the recipe to make!
Katie’s Pumpkin and Cream Cheese Muffins
-2 large eggs
-1 3/4 cups flour (I use whole wheat but you can use all purpose)
-1 tsp baking soda
-1 tbl pumpkin pie spice
-1/2 tsp baking soda
-15 oz can of pumpkin (make sure it is pure pumpkin puree)
-1/2 tsp salt
-1/2 packed brown sugar
-1 cup sugar
-1/2 cup vegetable oil
-1 tbl vanilla extract
For cream cheese mixture:
-1/4 cup sugar
-2 tsp vanilla extract
-8 oz cream cheese
-1 large egg yolk
Line muffin tin with liners as oven preheats to 375 degrees. Combine pumpkin spice, baking soda, flour, and salt using a whisk. Set aside after well combined. In a separate bowl, beat vegetable oil, vanilla extract, and eggs, then whisk in the flour mixture until smooth. Fill muffin tin with mixture until each cup is about 3/4 cup full.
Beat the cream cheese in a separate bowl until smooth, then add in egg yolk, vanilla, and sugar until well combined.
To swirl the cream cheese in the muffins: top each muffin with about one tablespoon of the cream cheese mixture. Using a toothpick or knife, swirl the mixture into the batter.Don’t worry if it looks a little strange; once it bakes it will have a nice swirled look.
Bake muffins for 20 minutes (keep an eye on them; every oven is different, and you don’t want them to burn). Store in the fridge in an airtight container after baking.