American 22 min

Pumpkin Spice Muffins

Name: Pumpkin Spice Muffins
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ginger; ½ teaspoon nutmeg; ¼ teaspoon cloves; ½ teaspoon salt; 1 cup pumpkin puree (not pie filling); ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; ½ cup cream cheese, cubed and softened; 2 tablespoons powdered sugar for the cream cheese filling

bakingbreakfast

Ingredientsfor 2

240

Cal

Protein

34g

Carbs

11g

Fat

11¾ cups all-purpose flour
21 cup granulated sugar
31 teaspoon baking soda
4½ teaspoon baking powder
52 teaspoons cinnamon
61 teaspoon ginger
7½ teaspoon nutmeg
8¼ teaspoon cloves
9½ teaspoon salt
101 cup pumpkin puree (not pie filling)
11½ cup vegetable oil
122 large eggs
131 teaspoon vanilla extract
14½ cup cream cheese, cubed and softened
152 tablespoons powdered sugar for the cream cheese filling

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Instructions

1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners. Mix cream cheese and powdered sugar together until smooth; roll into 12 small balls and freeze 15 minutes. Whisk flour, sugar, baking soda, baking powder, all spices, and salt in a large bowl.
2
Whisk pumpkin puree, vegetable oil, eggs, and vanilla in another bowl. Fold wet into dry until just combined — a few streaks of flour are fine; overmixing creates dense muffins.
3
Fill each muffin cup halfway with batter. Place one frozen cream cheese ball in the center of each. Cover with remaining batter so the cream cheese is completely hidden. Bake 20–22 minutes until the tops are domed and golden and a toothpick inserted at the edge (not through the filling) comes out clean. Cool 10 minutes before eating — the cream cheese filling is very hot.