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cinnamon cream cheese filled pumpkin muffins

Servings: 12 muffins

Ingredients

for the muffins:

  • 2 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 tsp pure vanilla extract

for the cream cheese filling:

  • 8 oz cream cheese at room temperature
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F. Spray muffin pan with baking spray. Set aside.
  • First, make the cream cheese filling by beating together the cream cheese, powdered sugar, and cinnamon until well mixed.
  • Spoon into plastic baggie or piping bag. Set aside.
  • In large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Mix well and set aside.
  • In separate bowl, stir together pumpkin, eggs, sugar, oil, and vanilla. Add to flour mixture and mix until just combined.
  • Fill each muffin tin halfway full, then pipe 1 tbsp of filling on top, then fill rest of the way with muffin batter.
  • Bake in preheated oven for 22-25 minutes, until toothpick comes out clean.
  • Enjoy!