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. Set the batter aside.
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 3/4 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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