Small Batch Pumpkin Cream Cheese Muffin Recipe

Step 1

Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line every other cavity of a 12-capacity muffin pan with paper liners.

Step 2

Make the cream cheese swirl. In a medium bowl, beat the cream cheese with a wooden spoon or stiff rubber spatula until soft and creamy.Add the egg and vanilla for the cream cheese swirl and mix until just combined. Add the confectioners' sugar, mixing vigorously until smooth and combined, about 1 to 2 minutes.

Step 3

Make the pumpkin batter by mixing the dry ingredients for the pumpkin batter. In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.

Step 4

Whisk the wet ingredients for the pumpkin batter. In another medium bowl, whisk together the sugar, pumpkin, oil, egg, egg yolk, and vanilla.

Step 5

Combine the dry and wet ingredients. Gradually mix in the dry ingredients into the wet ingredients until just combined.

Step 6

Assemble the pumpkin muffins. Use a 1-teaspoon measure to fill each lined cavity with 2 teaspoons (.20 ounces or 6 grams) of the cream cheese swirl. Then, use a 1-Tablespoon measure to top the cream cheese with 2 Tablespoons (1 ounce or 28 grams) of pumpkin muffin batter.Repeat once more, topping the pumpkin batter with another 2 teaspoons of cream cheese swirl followed by another 2 Tablespoons of pumpkin muffin batter.Finally, finish each muffin with a final 2 teaspoons of cream cheese swirl. Use a toothpick or wooden skewer to lightly swirl the cream cheese into the muffin batter.

Step 7

Bake the muffins. Bake for 20 to 22 minutes, or until the muffins are domed and the skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.

Step 8

Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.