Pumpkin Cream Cheese Muffins

Ingredients

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

Steps

1. 1

   1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Beat the cream cheese, granulated sugar, and egg yolk together until smooth and set aside.

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 the pumpkin puree, brown sugar, eggs, oil, and vanilla until combined, then fold the wet mixture into the dry ingredients until just incorporated.

4. 4

   4. Fill each muffin cup halfway with batter, add a heaped teaspoon of the cream cheese mixture to the center, then top with more batter to nearly fill the cup.

5. 5

   5. Bake for 20–22 minutes until the tops are golden and a toothpick inserted into the pumpkin portion comes out clean; cool in the tin for 5 minutes before transferring to a rack.

6. 6

   6. Whisk together the powdered sugar, heavy cream, and vanilla until a pourable glaze forms, then drizzle over the cooled muffins from a small pitcher or spoon.