Muffin Makeover // Pumpkin Cream Cheese Muffins

Yield: About 18


1¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin
pie spice 

½ teaspoon kosher salt

1 (15-oz.) can pumpkin

2 large eggs

½ cup (1 stick) unsalted margarine, melted and cooled

1½ cups plus ¼ cup granulated sugar, divided

1 teaspoon plus ½ teaspoon vanilla extract, divided

8 oz. cream cheese, room temperature

1 large egg yolk

Preheat oven to 375°F. Fill a muffin pan with paper liners and set aside.

In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.

In a medium bowl, whisk together pumpkin, eggs, margarine, 1½ cups sugar, and 1 teaspoon vanilla extract. 

Add pumpkin mixture to the flour mixture and mix until just combined. Divide batter evenly among muffin cups, about ¼ cup batter each.

In a small bowl, stir together cream cheese, egg yolk, remaining ¼ cup sugar, and remaining ½ teaspoon vanilla extract until smooth. Dollop about 1 tablespoon cream cheese mixture onto the batter in each muffin cup and swirl gently with a toothpick.

Bake 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes, then remove and serve warm or transfer to a wire rack to finish cooling.

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