Pumpkin Cream Cheese Muffins

Ingredients

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

Steps

1. 1

   1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Beat together the cream cheese and powdered sugar until smooth, then refrigerate the filling while you prepare the batter.

2. 2

   2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.

3. 3

   3. In a separate bowl, whisk together the pumpkin puree, both sugars, eggs, oil, and vanilla until well combined, then fold the wet ingredients into the dry ingredients until just incorporated — do not overmix.

4. 4

   4. Fill each muffin cup one-third full with batter, drop a heaping teaspoon of cream cheese filling in the center, then cover with more batter until cups are three-quarters full. Bake for 20-22 minutes until a toothpick inserted at the edge comes out clean.

5. 5

   5. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together the powdered sugar, melted butter, milk, and vanilla until a pourable glaze forms, adding milk gradually to control consistency.

6. 6

   6. Once muffins are just slightly warm, drizzle the vanilla glaze over the tops using a small pitcher or spoon, letting it cascade naturally down the sides.