Pumpkin Butter Cream Cheese Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 15 oz pumpkin puree
• 1 cup sugar
• 1/2 cup brown sugar
• 4-6 oz GHA pumpkin butter
• 1/2 cup vegetable oil
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 tbsp vanilla extract
• 8 oz Cream Cheese
• 1/4 cup sugar
• 1 large egg yoke
• 2 tsps vanilla extract

Instructions

1. 1

   Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside.

2. 2

   In a medium bowl, whisk together pumpkin, sugar, brown sugar & the spices.

3. 3

   Beat in eggs, vegetable oil & vanilla extract.

4. 4

   Slowly whisk in flour until there are no lumps.

5. 5

   In a separate medium bowl, beat cream cheese until smooth.

6. 6

   Add sugar, egg yolk & vanilla extract until well combined.

7. 7

   Fill muffin tins half full of the pumpkin batter.

8. 8

   Drop about 1 teaspoon full of cream cheese over batter.

9. 9

   Use remaining pumpkin batter over cream cheese to fill tins about 3/4 full.

10. 10

    Top each muffin with remaining cream cheese batter.

11. 11

    Use a knife to make swirls in the batter.

12. 12

    Bake muffins for 18 - 20 minutes, or until toothpick inserted in the center comes out clean.

13. 13

    Muffins are best at room temperature or slightly chilled!

14. 14

    Store in airtight container in the fridge.