This
recipe will make 24 muffins, I made 12 and then I used the rest to make a mini
loaf.
For
the Filling,
1
8oz package cream cheese, slightly softened
1
large egg
1
tsp. vanilla extract
3
tbsp. brown sugar
For
the Muffins,
2 ½ cups all-purpose flour
2
cups granulated sugar
2
tsp. baking powder
2
½ tsp. pumpkin pie spice
½
tsp. salt
2
large eggs
1
1/3 cups pumpkin puree
1/3
cup vegetable oil
2
tsp. vanilla extract
Start
by preheating your oven to 375 degrees. Line a muffin tin with paper liners and
set aside.
Make
the filling by beating the cream cheese until light and fluffy, about 3
minutes. Add in the egg, vanilla and brown sugar, mix until smooth.
Set
aside.
In
a large bowl whisk together the flour, sugar, baking powder, pumpkin pie spice
and salt. In a separate bowl combine the
eggs, pumpkin puree, vegetable oil and vanilla. Mix to combine.
Add
the pumpkin mixture to the flour mixture and stir until just combined, do not over
mix.
Use
a large scoop to evenly distribute the batter between the prepared muffin tins.
Place
about 1 tablespoon of the cream cheese mixture onto the top of each muffin; try
not to touch the paper liners.
Bake
for 20-25 minutes or until a toothpick comes out clean.
Remove
the muffins from the tin and cool completely on a wire rack.
You
can store the muffins in an airtight container in the fridge for up to 3 days.
Jen of My Tiny Oven
