Pumpkin Cream Cheese Muffins

"Pumpkin lovers" are sure to fall in love with this "Simple yet yummylicious" easy-to-make Muffins.  With the cream cheese toppings it is indeed a muffin worth craving for and to bake in our home kitchen.

Ingredients:

1 3/4 cups plain flour

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1 tsp baking soda

1/2 tsp salt

15 oz pumpkin puree (fresh)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

Cream Cheese topping:

8 oz cream cheese

1/4 cup granulated sugar

1 egg yolk

Methods:

1. In a medium bowl, sift in plain flour, cinnamon, ground ginger, ground nutmeg, baking soda and salt.  Using a hand whisk, mix until well combined and set aside.
2. In a large bowl, whisk together pumpkin, sugar and brown sugar.
3. Add eggs and continue to whisk and follow by vegetable oil.  Slowly whisk in flour mixture until there are no lumps.  
4. Place paper baking cups into muffin pan.  Fill with the pumpkin mixture 3/4 full.
5. In a medium bowl, beat cream cheese until smooth.  Add in sugar and egg yolk and beat until well combined and creamy.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.  
7. Bake muffins in a preheated oven of 190 degree Celsius for 20 - 25 minutes or until a wooden skewer inserted in the center comes out clean.
8. Cool muffins on a wire rack.  Consume at room temperature or slightly chilled.  Any leftover can be place in an airtight container in the fridge.

Notes:  My table top oven can only bake 12 muffins at a time, which is two, six muffin pan.  Thus for my second batch of muffin I did not swirl the cream cheese mixtures into the pumpkin, instead, I just topped the cream cheese over the pumpkin mixtures.  This is the outcome of the last batch...

This recipe is adapted from "The No Rice Chef" with some amendments.