1PackageCream Cheese8oz (Standard Size) Room Temperature
1 Egg YOLKJust the Yolk, Room Temperature
¼CupWhite Granulated Sugar
Muffin - Wet Ingredients
1CanPumpkin Pie FillingSee Note if using Pumpkin Puree
2LargeEggsRoom Temperature
1TeaspoonPure Vanilla Extract
½CupCanola Oil
¼TeaspoonPumpkin SpiceSee Note if using Pumpkin Puree
½CupBrown Sugar
½CupWhite Granulated SugarSee Note If Using Pumpkin Puree
½Teaspoon Table Salt
Muffin - Dry Ingredients
1¾CupsWhite All Purpose Flour
½TeaspoonBaking Soda
½TeaspoonBaking Powder
Instructions
Prep
Line a Cupcake Tin with 12 paper Liners. You might have more batter than 12 cupcakes worth so pull out an extra tin and a few more liners so you have them just in case :)Preheat the oven to 375°F
Cream Cheese
Mix all of the ingredients until smooth - set aside.
Muffins
In a large bowl, Add all of the wet ingredients and mix well.That is the: Pumpkin Pie Filling, Eggs, Vanilla, Canola Oil Pumpkin Spice, Sugars, and Salt.
Now Sprinkle the flour on top. followed by the baking soda and baking powder. Fold (gently stir by scooping the bottom of the batter to the top) until the flour is combined. Don't over mix.. sad - flat - tough muffins happen when over mixing is involved. Its A-OK to have a few lumps in the batter. 😊
Fil the Muffin Tin
Fill each paper lined tin about ¾ of the way full. (I use a cookie scoop for this. an ice cream scoop or dry measuring cup works well too.)place 1 tablespoon of cream cheese into the batter. Use a toothpick to swirl the Cream Cheese around.Tip: If you over fill your muffin tin cups then spray the top of your pan with cooking spray or brush with oil so that it is easy to remove the muffins.
Bake
Bake in a 375° F oven for 20-22 mins until the toothpick comes out clean. Look at the tooth pick and be sure its free of wet batter. It can be easy to mistake wet Cream Cheese for wet batter. its ok for the Cream Cheese to be wet. It sets up during cooling. Just make sure your batter is cooked 😀Let them cool for 5-10 mins and then remove to a cooling rack to finish cooling.
Notes
Hi - So you are using a can of pumpkin puree? No problemo! Make the recipe as it is written but instead of ¼ teaspoon pumpkin pie spice you will need to use 1 TABLESPOON of pumpkin spice. and you will need to use more sugar. Instead of ½ Cup of white sugar, use a full cup. Happy Baking!