Pumpkin Cream Cheese Muffins

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 8 oz cream cheese, softened
• 3 tbsp powdered sugar, for filling
• 1 tsp vanilla extract, for filling
• 1 cup powdered sugar, for glaze
• 3 tbsp heavy cream
• 1 tsp vanilla extract, for glaze
• 1 tbsp unsalted butter, melted

Steps

1. 1

   1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Beat together the cream cheese, powdered sugar, and vanilla extract until smooth; transfer to a piping bag or zip-lock bag and refrigerate.

2. 2

   2. In a large bowl, whisk together the pumpkin puree, eggs, oil, and granulated sugar until combined. Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves, stirring just until no dry streaks remain.

3. 3

   3. Fill each muffin cup about one-third full with batter, pipe a small dollop of cream cheese filling into the center of each, then spoon more batter on top to cover, filling cups about three-quarters full.

4. 4

   4. Bake for 20 to 22 minutes until the tops are golden and a toothpick inserted into the batter (not the filling) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

5. 5

   5. Whisk together powdered sugar, heavy cream, melted butter, and vanilla extract until a pourable glaze forms, adding cream a teaspoon at a time to reach a thin drizzle consistency. Pour into a small pitcher and drizzle generously over the cooled muffins before serving.