Follow these steps for perfect results
cream cheese
at room temperature
powdered sugar
egg white
vanilla
flour
baking powder
pumpkin pie spice
salt
pumpkin puree
eggs
granulated sugar
oil
vanilla
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with baking liners.
Prepare the cream cheese filling: In a bowl, beat cream cheese with powdered sugar until smooth and creamy.
Beat in egg white and vanilla extract until well combined.
Prepare the pumpkin cake batter: In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
In another bowl, beat pumpkin puree, eggs, granulated sugar, oil, and vanilla extract until well combined.
Gradually whisk in the flour mixture until just combined.
Assemble the cupcakes: Layer some of the pumpkin batter into the bottom of each baking cup.
Add a layer of the cream cheese mixture on top of the pumpkin batter.
Top with another layer of the pumpkin batter.
Bake for 25 minutes, or until the tops are springy.
Let cool slightly before serving.
Expert advice for the best results
Do not overmix the batter to avoid tough cupcakes.
Let cupcakes cool completely before storing to prevent sticking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Dust with powdered sugar or top with a dollop of whipped cream.
Serve chilled or at room temperature.
Sweet and bubbly
Discover the story behind this recipe
Common fall dessert
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