Pumpkin Butter Cream Cheese Muffins

Pumpkin Butter Cream Cheese Muffins

Quick and easy dessert, breakfast or snack! These tasty treats are totally amazing!
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 20 muffins
Ingredients Method

Ingredients
  

Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 15 oz pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 4-6 oz GHA pumpkin butter
  • 1/2 cup vegetable oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tbsp vanilla extract
Cream Cheese Filling & Topping
  • 8 oz Cream Cheese
  • 1/4 cup sugar
  • 1 large egg yoke
  • 2 tsps vanilla extract

Method
 

  1. Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk together pumpkin, sugar, brown sugar & the spices.
  3. Beat in eggs, vegetable oil & vanilla extract.
  4. Slowly whisk in flour until there are no lumps.
  5. In a separate medium bowl, beat cream cheese until smooth.
  6. Add sugar, egg yolk & vanilla extract until well combined.
  7. Fill muffin tins half full of the pumpkin batter.
  8. Drop about 1 teaspoon full of cream cheese over batter.
  9. Use remaining pumpkin batter over cream cheese to fill tins about 3/4 full.
  10. Top each muffin with remaining cream cheese batter.
  11. Use a knife to make swirls in the batter.
  12. Bake muffins for 18 – 20 minutes, or until toothpick inserted in the center comes out clean.
  13. Muffins are best at room temperature or slightly chilled!
  14. Store in airtight container in the fridge.
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