Pumpkin Cream Cheese Muffins

Ingredients

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda, 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup canned pumpkin purée
• 3/4 cup brown sugar
• 1/3 cup neutral oil
• 2 eggs
• 2 tbsp sugar mixed with 1/2 tsp cinnamon, for the top

Steps

1. Heat the oven to 375°F and line a 12-cup muffin pan.
2. Stir the cream cheese and powdered sugar until smooth. Set aside.
3. Whisk the flour, baking soda, salt and spice in a bowl. In another bowl, whisk the pumpkin, brown sugar, oil and eggs.
4. Fold the dry ingredients into the wet until just combined.
5. Fill each cup halfway with batter, add a teaspoon of the cream cheese mix, then top with more batter. Sprinkle with cinnamon sugar.
6. Bake 20 to 22 minutes, until the tops spring back. Cool 10 minutes before removing.

TipKeep them in the fridge because of the cream cheese. Warm for 15 seconds in the microwave.