Nitrate & Nitrite Free Pumpkin Spice Muffins with Cream Cheese Filling
Total time52 min
Prep time20 min
Cook time22 min
4.9(24)
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Learn more →Ingredients
12 servings
For the cream cheese filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the muffins
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 can (15 oz) pure pumpkin puree
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 tsp vanilla extract
For topping
- 2 tbsp turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
Beat the cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract together with a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2 minutes. Transfer the filling to a piping bag or zip-top bag with one corner snipped off, and refrigerate until needed.
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