Pumpkin cake and cream cheese frosting are one of our all time favourite combinations, but not a great look in the lunch box, but these muffins make a great addition.
Serves: 12 muffins
Time: 45 minutes
Ingredients:
Filling:
8 oz cream cheese softened
2 oz sugar
1 teaspoon vanilla extract
Muffins:
10 oz flour (2 cups spooned and levelled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
6 oz (3/4 cup) butter
12 oz (1 1/2 cups) sugar
2 large eggs at room temperature
1 can pumpkin
Steps:
- Preheat oven to 375F and line a muffin tin with liner or grease with butter
- Mix softened cream cheese and sugar until combined and set aside
- Mix together dry ingredients
- In the bowl of stand mixer beat butter and sugar until pale and fluffy.
- Beat in eggs one at a time until well combined, scrape down the bowl as needed
- Beat in pumpkin
- Gently stir dry ingredients into pumpkin butter mixture until just combined
- Drop approximately 2-3 tablespoons of batter into each muffin cup, swirling with the back of a spoon to create a well, then divide cream cheese mixture between cups, top with remaining muffin batter
- Bake for 30-35 minutes
- Cool in pan for 15 minutes them move muffins to a cooling rack
sweet and pea 