Recipe Index

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 x 15 oz can pumpkin purée
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 4 oz cream cheese, at room temperature
• 2 tbsp granulated sugar, for the cream cheese filling

Method

1. Heat the oven to 375°F and line a 12-cup muffin tin with paper cases.
2. In a small bowl, stir the cream cheese with the 2 tbsp sugar until smooth. Set aside.
3. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl.
4. In a second bowl, whisk the eggs, both sugars, pumpkin purée, oil, and vanilla until smooth.
5. Fold the wet mixture into the dry ingredients until just combined; a few small lumps are fine.
6. Divide half the batter among the muffin cases. Drop a heaped teaspoon of the cream cheese mixture into the centre of each, then cover with the remaining batter.
7. Bake for 20–24 minutes until the tops spring back when pressed and a skewer inserted into the muffin (not the filling) comes out clean.
8. Cool in the tin for 10 minutes, then move to a wire rack. Serve warm or at room temperature.

Prep: 15 min · Cook: 24 min · Total: 39 min

Nutrition (per serving, where published)