Let the pumpkin recipes flow!!  Have I mentioned that I LOVE pumpkin??!!  In all ways – be it sweet or savory – I LOVE pumpkin!  My daughter & I made these fun muffins a few weekends ago & they disappeared by end of day.  Yes, they are that good!!

Ingredients

Pumpkin Muffins

• 1-3/4 c flour
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 2 t cinnamon
• 1/2 t cloves
• 1/2 t ginger
• 1/2 t allspice
• 1/4 t nutmeg
• 1/2 c brown sugar, packed
• 1/2 c sugar
• 2 eggs, at room temp
• 1 c pumpkin puree
• 1/2 c vegetable oil (or melted coconut oil)
• 1/3 c milk
• 1 t vanilla extract

Cream Cheese Filling

• 6 oz cream cheese, softened to room temp
• 1 egg yolk, at room temp
• 1/2 t vanilla extract
• 3 T sugar

Preheat oven to 425 deg.  Line a 12-count muffin pan with cupcake liners.  (This recipe makes 12-14 muffins, so you may need a 2nd muffin pan.)

Using a handheld or stand mixer, mix brown sugar, sugar, eggs, pumpkin, oil, milk, & vanilla extract together.  Add flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, allspice & nutmeg & mix until just combined.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth & creamy.  Beat in the egg yolk, vanilla extract, & sugar until combined.

Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups.  Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter…or however much batter is needed to fill the cups all the way to the top.  Some cheesecake filling may poke out of the top or on the sides.

Bake for 05 min at 425 deg.  Then reduce heat to 350 deg & continue baking for another 15-17 min.  Allow to cool for at least 10 min in the pan before serving.  Enjoy!

Recipe adapted from Pumpkin Cream Cheese Muffins – Sally’s Baking Addiction (sallysbakingaddiction.com).