Bready or Not Original: Pumpkin Cream Cheese Cupcakes
These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
Course: Breakfast, Dessert, Snack
Keyword: cream cheese, cupcake, pumpkin
Author: Beth Cato
1 or 2 cupcake/muffin pans
paper cupcake liners
Cream cheese filling
Preheat oven at 350-degrees.
In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.