When I was little I loved anything with a cream cheese center. I never ate the part that surrounded the yummy goodness, only the cream cheese. Then I would just toss the crumbs for the birds. This scenario is different though. Because it’s moist pumpkin bread that envelopes this lightly sweetened cream cheese center. You can’t help but eat the whole muffin.
Another fact is this – I’ve been on a baking binge lately and something’s gotta give, because my pants can’t give any more…
I think I see a green salad on the horizon.
Always by my side, my little kitchen helper, A.K.A , cabinet re-organizer/destroyer. ;)
For the filling
1 8 ounce package of cream cheese
1 teaspoon pure vanilla extract
3 tablespoons brown sugar, or maple sugar
For the muffin batter
2 1/2 cups all-purpose flour
2 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/3 cup pumpkin puree
1/3 cup olive oil
2 teaspoons pure vanilla extract
**Optional - toasted pepitas for topping
Preheat oven to 375 degrees Fahrenheit.
In a standing mixer, beat cream cheese until soft. Add the remainder ingredients for the filling and mix until smooth. Set filling aside.
In a large bowl, sift flour, salt, cinnamon, sugar and baking powder together. Form a well in the middle and add eggs, olive oil, vanilla extract and pumpkin puree. Beat ingredients until smooth.
Line a muffin pan with paper muffin liners and begin to fill with batter, about half full. Spoon about a tablespoon of cream cheese filling in the middle. Then top off with 1 tablespoon of remaining batter. Sprinkle with pepitas, if you're using them and bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle.
Recipe moderately adapted from All Recipes