pumpkin cream cheese muffins
Like your local chain's autumnal specialty, but even more special.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 3 tsp vanilla extract
- 1 can pumpkin puree
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line two 12-slot muffin tins with paper or parchment liners filling up 7 slots of each.
- In a bowl, beat the oil, brown sugar, and regular sugar until combined. Whip in the eggs, one at a time, then 2 teaspoons of the vanilla extract, pumpkin puree, and yogurt. The batter may curdle from the yogurt - this is normal.
- Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined. Cover the bowl with plastic wrap and let the batter rest on the counter for 30 minutes.
- In a separate bowl, beat the cream cheese, powdered sugar, and remaining 1 teaspoon of vanilla until combined.
- Scoop the batter into the prepared muffin, filling each 3/4 of the way full. Transfer the cream cheese to a piping bag with no tip attached, or a ziptop bag with a corner snipped off. Squeeze cream cheese into the center of each muffin until about a 1/2 inch dot is visible on top.
- Bake for 18-22 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool 10 minutes in the tins, then transfer to a wire rack and cool completely.