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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