Pumpkin Cream Cheese Muffins
Serves: 12 muffins
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice
  • ½ tsp kosher salt
  • 2 large eggs, slightly beaten
  • 1 cup milk
  • 1 cup light brown sugar
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 3 oz cream cheese
  • 2 tbsp sugar
  • ¼ cup roasted pepitas, if desired
  1. Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners.
  2. In a large mixing bowl, sift together the flour, baking powder, pumpkin pie spice and salt.
  3. In a medium mixing bowl, whisk together eggs, milk, brown sugar, pumpkin puree, oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the cups to the top.
  5. In a small mixing bowl, whisk together the cream cheese and sugar. Divide evenly among the muffins, dolloping on top. Sprinkle the tops with pepitas, if desired.
  6. Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving.
  7. Store in a cool, dry place.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2015/10/20/recipes/pumpkin-cream-cheese-muffins/