Lunch: Cream Cheese-Filled Pumpkin Muffins

Preheat your oven for a quick and easy recipe starring extra-moist pumpkin muffins with a tangy cream cheese filling.

Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup canned pumpkin
1/3 cup water

Instructions

Preheat the oven to 350 ºF. Line a muffin pan with baking cups.
In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin and mix until combined.
Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Spoon a portion of the muffin batter into each cup filling it 3/4 full.

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