Pumpkin Cream Cheese Muffins

A recipe for pumpkin muffins stuffed with cream cheese filling.

For the Cream Cheese Filling:
6 ounces cream cheese, softened at room temperature
2 tablespoons sugar
1/2 tsp. cinnamon

For the Muffins:
2 eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
1/3 cup milk
1/4 cup apple cider syrup (can also use molasses or dark corn syrup instead)
3 tablespoons vegetable or canola oil
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups all-purpose flour

View the full recipe at Floating Kitchen →