Pumpkin Muffins

The creamy, sweet cream cheese center contrasts nicely with the spices in these moist pumpkin muffins.  When eaten warm, the cream cheese center is soft and gooey as shown in the picture, but once the muffins have cooled completely, the center has more of a set, cheesecake-like consistency. 

These pumpkin muffins are the perfect on-the-go breakfast or snack.  The pumpkin in the batter keeps the muffin moist and the cream cheese center is the perfect addition.  This recipe is quick and easy to make, and the muffins can be prepared and baked within an hour.  

Makes 24 muffins (but the recipe can easily be cut in half)

Pumpkin Muffin Batter:

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg (If using freshly ground nutmeg, you can use less; I used about ¼ teaspoon)
• 4 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1¼ cups vegetable oil

Cream Cheese Filling:

• 8 ounces cream cheese
• ⅓ cups sugar
• 1 teaspoon vanilla extract

Instructions:

In a mixing bowl, beat together cream cheese, ⅓ cup sugar, and vanilla extract until smooth.  Place the cream cheese mixture on a piece of wax paper and form a long log (you may want to split in half and form two long skinny logs in order to fit on the wax paper and for easier storage).  Place your cream cheese log(s) in the freezer.  

Preheat oven to 350°F.  Prepare your muffin tins with paper liners. 

Using a whisk, mix together all of the dry ingredients in a large bowl.  The spices should be evenly distributed.  In another bowl, whisk together the eggs and vegetable oil. 

Add the egg mixture and pumpkin to the dry ingredients and whisk just until the batter is smooth.  Divide pumpkin muffin batter between the muffin tins. 

Take the cream cheese log(s) out of the freezer.  Unwrap the logs and cut into equal pieces with a sharp knife.  Push one cream cheese disk into the middle of each muffin tin, so that the top of the disk is equal to the top of the muffin batter.  

Bake for 20-25 minutes, until a toothpick in the pumpkin batter comes out clean in the center of the muffin (but not touching the cream cheese) or when the muffins have risen and the centers are no longer appear wet. 

Let the pumpkin muffins cool in the pans for a few minutes and then place on wire racks to cool completely.