The weather has cooled off quite a bit up here in the emerald city, but it never feels quite like fall to me until I’ve had my first obligatory pumpkin flavored treat. Every year it’s different, sometimes in a PSL, other times it’s a pie, but this year I chose pumpkin cream cheese muffins.
Those little beauties were the perfect way to kick off fall in the Shaver household, even though they didn’t even last a full 24 hours before being completely devoured. This recipe is so quick and easy, there’s really no reason not to make them, so get baking!
Pumpkin Cream Cheese Muffins
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
2 cups raw cane sugar
1 (15 ounce) can pumpkin puree
1 cup oil of choice (I used olive)
8 ounces whipped cream cheese, room temp
1 cup powdered sugar
Cinnamon sugar for topping
Preheat oven to 350 and pray two muffin tins with cooking spray.
In a medium bowl, whisk together the flour, spices, baking soda and salt. In a large bowl, whisk together the eggs, sugar, pumpkin and oil. Using a spatula, add the dry ingredients to the wet and mix until just combined.
Using an ice cream scoop or a 1/4 cup measuring cup, evenly distribute the muffin batter (the muffin tins should be filled 3/4 of the way full).
For the filling, mix together the cream cheese and powdered sugar (by hand or with a mixer) until evenly combined. Transfer filling into a plastic piping bag (or a cloth bag with a round tip) and squeeze about 1-2 tablespoons into the muffin batter.
Sprinkle cinnamon sugar onto the top of each muffin and bake for about 20 minutes, or until a toothpick comes out clean when poked.