PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins – Deliciously moist and fluffy pumpkin muffins that are stuffed with a creamy cheesecake layer. Perfect for those cooler autumn mornings!

I originally brought you these delicious pumpkin muffins back in September 2016, and recently I have been tweaking the recipe so I can bring you all a new and improved version.

INGREDIENTS

FOR THE MUFFINS

• 3 cups plain/all-purpose flour 375g
• 3/4 cupcaster/granulated sugar 150g
• 2 teaspoons baking powder
• 1/2 teaspoonbaking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoonground nutmeg
• 1/4 teaspoonground cloves
• 1 large egg
• 1 cup buttermilk*240ml
• 1/2 cup vegetable oil 120ml
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree 225g

FOR THE CREAM CHEESE FILLING

• 1 cup cream cheese225g, softened
• 1/4 cupcaster/granulated sugar 50g
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoonsplain/all-purpose flour

INSTRUCTIONS

1. FOR THE MUFFINS
2. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
3. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
4. ...........................

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