Pumpkin Cream Cheese Muffins

🥘 Ingredients

• cream cheese 8 oz
• granulated sugar ¼ cup
• egg yolk 1
• vanilla extract ½ tsp
• all-purpose flour 3 cups
• instant vanilla pudding mix 3.4 oz
• baking soda 2 tsp
• salt 1 tsp
• ground cinnamon 1 ½ tsp
• ground nutmeg ½ tsp
• pumpkin puree 15 oz
• granulated sugar 1 cup
• brown sugar 1 cup
• eggs 5
• vegetable oil ½ cup
• unsalted butter ½ cup
• vanilla extract 1 tbsp
• cinnamon sugar 2 tbsp
• pepitas

1. 1

   Preheat oven to 375°F. Line a muffin tin with paper liners.
2. 2

   In a small bowl , beat softened cream cheese , granulated sugar , egg yolk , and vanilla extract until smooth. Set aside.
3. 3

   In a large bowl , whisk together all-purpose flour , instant vanilla pudding mix , baking soda , salt , ground cinnamon , and ground nutmeg .
4. 4

   In a medium bowl , whisk pumpkin puree , granulated sugar , brown sugar , eggs , vegetable oil , melted unsalted butter , and vanilla extract until well combined.
5. 5

   Fold the wet ingredients into the dry ingredients with a spatula until just combined.
6. 6

   Fill each muffin cup about 3/4 full with the pumpkin batter.
7. 7

   Dollop 1 tbsp of the cream cheese mixture into the center of each muffin using a small spoon or piping bag .
8. 8

   Sprinkle with cinnamon sugar and pepitas .
9. 9

   Bake for 22 ½ minutes until a toothpick inserted into the pumpkin part comes out clean.
10. 10

    Let cool in the pan for 10 minutes before transferring to a wire rack .