The Best Pumpkin Cream Cheese Muffins Recipe for Fall

kitchenfunwithmy3sons.com

Allison Flores

subheading: For the cream cheese filling:

1 8 oz. brick cream cheese, softened to room temperature

1 cup confectioners sugar sifted

subheading: For the batter:

4 large eggs beaten

2 cups white sugar

1 15 oz. can 100% pure pumpkin puree

1 ¼ cups canola oil

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

½ tsp. ground cloves

1 ½ tbsp. pumpkin pie spice blend

1 tsp. kosher salt

1 ½ tsp. baking soda

subheading: For the topping:

⅔ cup white sugar

⅓ cup all-purpose flour

2 tsp. ground cinnamon

6 tbsp. salted butter chilled and cubed

Directions at kitchenfunwithmy3sons.com

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