Pumpkin Cream Cheese Muffins

I am aware that it is not fall, or Thanksgiving. But it is Thursday, which is a good enough reason to share these pumpkin treats with you!!

I've been trying to make more desserts lately, and as I was scrounging through my pantry trying to get inspired, I noticed a couple of cans of pumpkin sitting there. Would it last until November? Sure. But why wait when I could make something yummy with it now?! And it just so happened that I had a recipe for a pumpkin and cream cheese bread laying in wait.

Did I make it into a loaf? Nah. I like miniature, bite size treats that I can take to work. And the co-workers like small  bites so they don't feel as guilty. I'm thoughful that way. So, while it's not the "season" for pumpkin treats, these were definitely a welcome summer treat. If you have any cans of pumpkin sitting all alone in your pantry, you should take them out and make these. Or, keep this recipe handy for your fall/Thanksgiving get togethers.

Pumpkin and Cream Cheese Mini Muffins

Adapted from: An Edible Mosaic

Ingredients

For the Cream Cheese Topping

• 8 oz cream cheese, room temperature
• 1 large egg, room temperature, lightly beaten
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

For the Pumpkin Batter 

• 3/4 cup brown sugar, lightly packed
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 tablespoons canola oil
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• Butter, to grease the pans

Preparation

For the Cream Cheese Topping

1. In a stand mixer, combine all the topping ingredients and mix at medium speed until smooth.

For the Pumpkin Batter

1. Preheat the oven to 350 degrees F and lightly grease mini muffin tins with butter and set aside.
2. In a medium bowl, combine the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.
3. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir the dry ingredients slowly into the wet, until just incorporated. You don't want to overmix.
4. Scoop the pumpkin batter into the mini muffin tins, filling each about 3/4 full, then top with the cream cheese mixture.
5. Bake about 15-20 minutes, or until the edges are golden and a toothpick inserted comes out clean .
6. Cool 10 minutes in the pans, then remove to a wire rack to finish cooling.