Pumpkin Cream Cheese Muffins
***Preheat oven to 375F***
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin spice (or cinnamon if you don't have any)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup Avocado oil
- 8 oz cream cheese (room temperature)
- Additional sugar and egg yolk for cream cheese mixture
Method
- Preheat the oven to 375°F and line a muffin pan with paper baking cups.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt; set aside.
- In a large bowl, mix pumpkin puree with granulated and brown sugars until smooth. Add eggs, avocado oil, and vanilla extract; blend well.
- Gradually incorporate the dry ingredients until combined. Only fill muffin tins about 3/4 full.
- In another bowl, beat room temp. cream cheese until smooth; mix in additional sugar, egg yolk, and vanilla extract.
- Top each muffin with about a tablespoon of the cream cheese mixture and swirl gently with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out clean with a few moist crumbs attached.
