Pumpkin Muffins (Print Version)

# Ingredients:

01 - 1 ½ cups all-purpose flour.
02 - ¾ cup granulated sugar.
03 - 1 tsp baking powder.
04 - 1 tsp baking soda.
05 - 1 tsp pumpkin pie spice.
06 - ¼ tsp salt.
07 - 1 ½ cups pumpkin puree.
08 - 1 large egg.
09 - ¼ cup melted butter.
10 - 1 tsp vanilla extract.
11 - Filling: 4 oz cream cheese.
12 - 2 tbsp granulated sugar.
13 - 1 tsp flour.
14 - 1 tsp milk.
15 - ½ tsp vanilla extract.

# Instructions:

01 - Preheat oven to 350°F (175°C) and grease or line a muffin tin.
02 - In a large bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
03 - In a separate bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until smooth.
04 - Combine the wet mixture with the dry ingredients, stirring until just combined.
05 - Fill muffin tins ¾ full with the batter.
06 - To prepare the cream cheese filling, mix cream cheese, sugar, flour, milk, and vanilla extract in a small bowl until smooth.
07 - Pipe or spoon the cream cheese filling into the center of each muffin.
08 - Bake at 350°F for 15-20 minutes or until a toothpick comes out clean from the muffin portion.
09 - Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

# Notes:

01 - Tip: For extra cream cheese filling, double the filling ingredients.
02 - These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

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