Pumpkin Cream Cheese Muffins 🎃🍂🧡

Ingredients:

¾ cup all-purpose flour (90g)

1 tbsp milk powder

1¼ tsp pumpkin pie spice

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1/2 cup pumpkin puree (140g)

2 tbsp sour cream

¼ cup packed light brown sugar (55g)

¼ cup granulated sugar (50g)

¼ cup vegetable oil (60mL)

2 tbsp whole milk (30mL)

1 large egg

1 teaspoon vanilla extract or paste

Cream Cheese Filling:

1/2 c of cream cheese (100 g)

1 tbsp sugar

1 tbsp heavy cream

Splash of vanilla extract

Pinch of Salt

Recipe:

•Combine flour, milk powder, baking soda, baking powder, pumpkin pie spice, salt in a bowl, set aside

•Combine pumpkin puree, sour cream, both sugars, oil, milk, egg, vanilla extract and mic until well combined.

•Mix the dry and wet ingredients until just combined— don’t overmix or it’ll be dense and hard!

•Let the batter sit for 15 minutes.

•Combine room temp cream cheese, sugar, vanilla extract and heavy whipping cream until smooth.

•Divide batter into muffin cups and pipe or scoop on the cream cheese filling.

•Bake in a preheated oven at 400f for ~20 minutes. Check with a wooden toothpick to see if it’s clean. Remove muffins from pan and let cool.

**Remember to store muffins in ziploc bags to remain moist

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