That all being said, these are pushing the banana walnut muffins out of the front running spot for most popular. They also were more work intensive as they have a cream cheese filling. I haven't restocked my kitchen with all my fancy gadgets so no hand mixer blending cream cheese here. I did however buy a whisk! Officially moved in. So I let the cream cheese soften overnight instead and then it was nice and soft, easily stirred without a mixer.
- 1 3/4 cup flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 15oz. can of pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz. plain cream cheese, softened
- 1 egg yolk
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- Preheat the oven to 375F. Line a muffin tin and set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.
- In a large bowl, whisk together the pumpkin puree and sugar until combined. Add the eggs, oil and vanilla. Whisk until smooth again.
- Slowly add the flour mixture into the egg mixture. You can use a wooden spoon for this, whatever gets all the flour mixed in and leaves you with a smooth orange batter.
- Spoon the batter into the muffin tin, filling 3/4 of the way.
- In a small bowl, stir/mix/beat together the cream cheese, egg yolk, sugar and vanilla.
- Spoon the cream cheese mixture on top of the muffin batter. Use a toothpick or knife to swirl the cream cheese topping with the pumpkin batter.
- Sprinkle some cinnamon sugar on top for fun, if you have some lying around.
- Bake until cooked through and firm, about 40 minutes.
- Makes 12-18 muffins.