Pumpkin Butter Cream Cheese Muffins

Quick and easy dessert, breakfast or snack! These tasty treats are totally amazing!
Prep Time 12 mins
Cook Time 30 mins
Total Time 1 hr 12 mins
Servings 20 muffins

Ingredients
  

Muffin Batter

  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 15 oz pumpkin puree
  • 4-6 oz GHA pumpkin butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract

Cream Cheese Filling & Topping

  • 8 oz Cream Cheese
  • 1/4 cup sugar
  • 1 large egg yoke
  • 2 tsps vanilla extract

Instructions
 

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