The days are long, but the years are short. As relieved as I am to have the pledge-like experience of learning the entire human anatomy in eight weeks behind me, I’m also bittersweet about how quickly my first two months of medical school have flown by. I was able to keep up with dance as study breaks, but Pancake Yancake has been neglected for far too long. So in the spirit of October (OCTOBER?!), I whipped up this classic fall comfort: pumpkin cream cheese muffins!
Pumpkin Cream Cheese Muffins
Makes 12 muffins
For the muffins
- 1 3/4 cup (210 g) all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the cream cheese topping
- 1 8-oz package of cream cheese, room temp
- 1/4 cup granulated sugar
- Preheat the oven to 350°F. Line a muffin tray with paper liners.
- In a small bowl, combine the ingredients for the cream cheese topping; beat vigorously until smooth.
- In a medium bowl, mix together the dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, and salt). Set aside.
- In a large bowl, mix together the wet ingredients (pumpkin puree, brown sugar, oil, milk, eggs, and vanilla extract).
- Add the dry mixture to the wet; mix until just combined (use a rubber spatula to ensure the bottom and sides get thoroughly mixed).
- Scoop the batter into the prepared muffin tray, filling each liner about 3/4 way full. Top each with about a tablespoon of the cream cheese topping, using the back of a spoon to flatten it out slightly over the batter. Bake for 18 minutes or until an inserted toothpick comes out clean. Let cool.