Pumpkin Cream Cheese Muffins
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Fill each muffin liner about ⅔ full with the pumpkin batter. Add a spoonful of the cream cheese mixture on top, then add more pumpkin batter on top to cover.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.