Pumpkin Cream Cheese Muffins

@lovevivvPumpkin cream cheese muffins🎃🧁 Ingredients Pumpkin Muffins - 4 large eggs, room temp - 1 2/3 cups granulated sugar - 1 cup unsalted butter, melted - 15 oz canned pumpkin puree - 1 tsp vanilla extract - 1/2 tsp pumpkin spice extract - 2 cups all-purpose flour - 2 tsps baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1 tsp pumpkin pie spice - 1 tsp salt Cream Cheese Filling: - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1 egg yolk - 1/2 tsp vanilla extract Directions: - Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners. - For the cream cheese filling: Beat the cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until well combined. Transfer to a piping bag, and set it aside in the fridge while you prepare the muffin batter. - In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. - In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined. - Fold in the dry ingredients with a spatula until just combined. - Divide the batter evenly into each muffins tin and pipe a generous amount of the cream cheese filling into each muffin. - Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack. #fallbaking #pumpkinspice

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Ingredients

Pumpkin Muffins

• 4 large eggs, room temp

• 1 2/3 cups granulated sugar

• 1 cup unsalted butter, melted

• 15 oz canned pumpkin puree

• 1 tsp vanilla extract

• 1/2 tsp pumpkin spice extract

• 2 cups all-purpose flour

• 2 tsps baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp salt

Cream Cheese Filling:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 egg yolk

• 1/2 tsp vanilla extract

Directions:

• Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners.

• For the cream cheese filling: Beat the cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until well combined. Transfer to a piping bag, and set it aside in the fridge while you prepare the muffin batter.

• In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

• In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined.

• Fold in the dry ingredients with a spatula until just combined.

• Divide the batter evenly into each muffins tin and pipe a generous amount of the cream cheese filling into each muffin.

• Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.