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
• 1/4 cup 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

Steps

1. 1

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

2. 2

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

3. 3

   3. Spoon a heaping tablespoon of batter into each muffin cup, add a teaspoon of the cream cheese filling in the center, then top with more batter until cups are about three-quarters full.

4. 4

   4. Bake for 20 to 22 minutes until the tops are golden and a toothpick inserted into the pumpkin portion comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

5. 5

   5. Whisk the powdered sugar, heavy cream, and vanilla together until the glaze is smooth and pourable. Once muffins are just slightly warm, drizzle the glaze over the tops using a small pitcher or spoon.