Pumpkin Cream cheese muffins | Mulling it to Miller

Pumpkin Cream Cheese Muffins

Fall has arrived! And with Fall comes PUMPKIN SEASON!!! Who doesn’t love the fragrant smell of pumpkin, apple, all spice and all things fall?

With that said, I thought I would make Steve something festive for breakfast this week – especially since he’s been taking care of me after my knee surgery and respiratory infection… guy is a saint 😉 Follow the simple instructions below to create your own tasty treat – and no, like I told Steve, you don’t have to wait until breakfast to eat these!

INGREDIENTS:

Base of the muffin

  • 1 3/4 cups all purpose flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 (15oz) can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract

For the Cream Cheese topping

  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tsp vanilla extract

INSTRUCTIONS:

  • PREP WORK:
  • In a medium bowl, combine dry ingredients: flour, pumpkin spice, baking soda and salt
  • In a mixing bowl, whisk together pumpkin, sugar & brown sugar.
  • Add eggs, vegetable oil & vanilla extract.
  • Slowly add in the flour mixture, until smooth
  • Fill muffin tins approximately 3/4 full.
  • Clean out your mixing bowl to reuse
  • Beat cream cheese until smooth.
  • Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Fill the rest of the muffin cup with the cream cheese mixture
  • I used a toothpick to mix the batter.
  • Bake muffins for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

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