Servings 16 muffins
Ingredients
For the muffins:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup water
For the cream cheese filling:
- 1 package cream cheese (8-oz.), at room temperature
- 2 Tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Make the muffins:
- Preheat the oven to 350ºF. Line a muffin pan with baking cups.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin and mix until combined.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Spoon a portion of the muffin batter into each cup filling it 3/4 full.
Make the cream cheese filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, egg and vanilla.
- Alternately add dollops of the pumpkin batter and cream cheese filling into the muffin cups, filling each 2/3 full. Using a toothpick or sharp knife, swirl together the mixture.
- Bake the muffins for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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