Muffins
1 ¾ cup all-purpose flour1 cup white sugar½ cup brown sugar packed1 teaspoon baking soda½ teaspoon salt2 teaspoons cinnamon1 teaspoon pumpkin spice2 eggs room temperature15 oz can pumpkin puree½ cup butter softened1 teaspoon vanilla extract
Cream Cheese
8 oz cream cheese softened¼ cup granulated white sugar1 large egg yolk2 teaspoons vanilla extract
Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
Pour the wet ingredients into the dry ingredients and beat until just combined.
Add batter to muffin cup liners so they are almost full.
In a small mixing bowl add ingredients for cream cheese topping and beat until fully combined. Drop about a tablespoon of mixture on top of each cup of muffin batter. Take a toothpick and swirl it through the batter to mix it together.
Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooling Tip: It’s tempting to eat them warm and they are delicious that way! But, if you can wait for them to cool, all of the flavors will develop even more. They’re even better the next day, so feel free to make them in advance.
Storage Tip: Store them in an airtight container and they will keep for several days at room temperature. You can also freeze them for up to a month.
Calories: 231kcal (12%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 56mg (19%), Sodium: 222mg (10%), Potassium: 100mg (3%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 4045IU (81%), Vitamin C: 1mg (1%), Calcium: 34mg (3%), Iron: 1mg (6%)
© Julie’s Eats & Treats™
