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Pumpkin Cream Cheese Muffins

Course Breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24

Ingredients

**Muffins:**

  • - 3 1/2 cups all-purpose flour 420 g
  • - 2 cups granulated sugar 400 g
  • - 1.5 tablespoons ground cinnamon
  • - 1 teaspoon ground nutmeg
  • - 3/4 teaspoon ground ginger
  • - 1/4 teaspoon ground cloves
  • - 1/4 teaspoon ground allspice
  • - 1/2 teaspoon ground cardamom
  • - 2 teaspoons baking soda 8 g
  • - 2 teaspoons salt use half if Morton
  • - 1 cup vegetable oil
  • - 3/4 cup water
  • - 4 eggs
  • - 2 cups pumpkin puree

**Cream Cheese Filling:**

  • - 8 ounces softened cream cheese
  • - 1 cup powdered sugar 120 g
  • - 1 tablespoon vanilla bean paste 1 vanilla bean, or 1 teaspoon vanilla extract
  • - Pumpkin seeds optional

Instructions

  • Preheat your oven to 350°F.

**Muffins:**

  • Sift the flour, sugar, spices, baking soda, and salt into a large bowl.
  • Whisk in the eggs, oil, and water until just combined and evenly distributed.
  • Fold in the pumpkin puree until just combined. Set aside.

**Cream Cheese Filling:**

  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until evenly combined.

**Assembly:**

  • Line 24 muffin cups with muffin liners.
  • Scoop the batter into the muffin liners, filling them about ¾ full.
  • Place 2 teaspoons of the cream cheese mixture in the center of each muffin.
  • If desired, sprinkle pumpkin seeds on top.
  • Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean (oven temperatures vary, so check with a toothpick).