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, plus 1/2 cup for glaze
• 1 tsp vanilla extract
• 2 tbsp whole milk

Steps

1. 1

   1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. Whisk together the pumpkin, eggs, oil, and granulated sugar in a large bowl until smooth.

2. 2

   2. Fold in the flour, baking soda, salt, cinnamon, nutmeg, and cloves until just combined — do not overmix.

3. 3

   3. Beat the softened cream cheese with 3 tablespoons of powdered sugar and half the vanilla until fluffy and smooth.

4. 4

   4. Fill each muffin cup halfway with batter, add a heaping teaspoon of cream cheese mixture to the center, then top with more batter to cover. Bake for 20–22 minutes until a toothpick inserted near the edge comes out clean.

5. 5

   5. While muffins cool, whisk the remaining powdered sugar with the milk and remaining vanilla until a pourable glaze forms. Warm slightly if needed.

6. 6

   6. Transfer cooled muffins to a board and drizzle the warm glaze over the cluster in a thin, steady stream before serving.