Image credits: Catherine's Plates via Youtube
If you love pumpkin bread, you’ll surely love this muffin treat from Catherine’s Plates on YouTube! This recipe is a great alternative to pumpkin bread if you’re looking for another fall treat to try this season. It’s so quick and easy, and it tastes exactly like the fall season. This will surely become a crowd favorite; trust me. Try this today and impress your family! Watch the video below to learn the step by step instructions.
In a large mixing bowl, add 8 oz cream cheese at room temperature followed by 1/3 cup granulated white sugar, 1/2 tsp vanilla extract, and one large egg. Whisk everything well using an electric mixer until nice and creamy. Set it aside. Next, make the muffin batter. In your stand mixer’s large mixing bowl, add 1 1/2 cups of all-purpose flour, 1 cup granulated white sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Mix until well combined, then add the wet ingredients: two large eggs, 1/2 cup room temperature butter, 1 tsp vanilla extract, and 3/4 cup pumpkin puree. Mix everything well together.
[social_warfare]
Once done, grease your muffin tray with some non-stick cooking spray, then divide the muffin butter into each cup, about half to three-quarters of the way. Next, divide the cream cheese mixture into each cup, placing them right into the center, then take a knife and swirl in the cream cheese mixture into the batter. Place the muffin tray into the preheated oven at 350 degrees F and bake the muffins for 18 to 20 minutes.