Pumpkin Cream Cheese Cupcakes

Pumpkin Cream Cheese Cupcakes, with Cream Cheese Frosting 

For Thanksgiving, Dave and I baked Cupcakes for everyone in my family to enjoy after dinner.

So I found a quick and easy Pumpkin Cream Cheese Muffin recipe,

 and made it my own by adding some frosting, and making them bite size. 

Everyone who likes pumpkin loved them. 

We went with three types of frosting to give everyone a little more variety. 

Let's just saying, they were all delicious, 

but the original cream cheese frosting was definitely the hit. 

Pumpkin Cream Cheese Cupcakes, with Butter Creme Frosting 

RECIPE for PUMPKIN CREAM CHEESE CUPCAKES

INGREDIENTS

MUFFIN

• 1 -15 Oz. Can of Pumpkin 
• 1/4 Cup Vegetable Oil 
• 2 Large Eggs 
• 1 Cup Sugar
• 1 Tsp Vanilla 
• 1 1/2 Cups All-Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 1/2 Tsp Pumpkin Spice
• 1/2 Tsp Salt

FILLING

• 8 Oz. Cream Cheese, Room temperature
• 1 Large Egg Yolk
• 5 Tbsp Sugar
• 1/8 Tsp Vanilla

PREPARATION

Preheat oven to 350 degrees.

In one bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.

Add in eggs, one at a time, combining thoroughly after each.

Add vanilla.

In a second bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.

Slowly add flour mixture to liquids, combining thoroughly after each. 

In a third bowl, mix together cream cheese, sugar, egg yolk, and vanilla until combined. 

ASSEMBLY

Grease your muffin pan, or line with paper cups.

Drop in a spoonful or two until cup is half full. Add a spoonful of the cream cheese mixture on top. *You should be using half the amount of cream cheese mixture compared to the amount of muffin mixture.

Bake as follows:

Mini Muffins: 20-25 min

Standard Muffins: 25-30 min

Wait until cooled, and apply your choice of frosting, preferably Cream Cheese Frosting.

Enjoy!

YIELDS ~ 48 Mini Muffins

Pumpkin Cream Cheese Cupcakes, with Vanilla Frosting