Cream Cheese Filled Pumpkin Muffins

• 250203- all purpose flour
• 7040- granulated sugar
• 224012- pumpkin filling
• 54345- clear vanilla flavor
• 7251- cream cheese
• 57018- yellow scoop
• 180160- tipless bag
• 10024- gold baking cup foil
• 19144- wilton muffin pan
• pumpkin spice
• cinnamon ground
• baking soda
• baking powder
• salt
• eggs
• vegetable oil
• milk

DRY INGREDIENTS:

• 1 3/4 cup of all purpose flour
• 2 tsp pumpkin spice
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

WET INGREDIENTS

• 1 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetables oil
• 1/4 cup of milk
• 1 1/2 cups pumpkin puree
• 1 tsp vanilla flavor

CREAM CHEESE FILLING

• 8 ounces cream cheese
• 1/2 cup granulated white sugar
• 1 tsp vanilla flavor

PROCEDURES:

1. *Place all dry ingredients in a bowl, all purpose flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Mix with a hand whisk to combined all ingredients together. Set aside
2. *In a small mixer put in wet ingredients, white granulated sugar, brown sugar, large eggs, vegetable oil, milk, pumpkin puree, and vanilla flavor. With a paddle attachmet mix all together for about 1 minute or until its all combined together.
3. *Now add in dry ingredients slowly into the mixer where the wet ingredients is. Let it mix for about 1 minute and scrape bowl and mix for another 1-2 minutes. Set mix aside.
4. *For the cream cheese filling, put cream cheese, white granulated sugar, and vanilla flavor in a mixer, with the whisk attachment mix all together, on medium speed for 2-3 minutes or until it is creamed together.
5. *take baking cups and place them in muffin pan, with the yellow scoop start to fill them up. Place cream cheese filling in a tipless bag and cut a small piece of the bag, insert into the center of the cupcake batter and slowly apply pressure to bag to add the filling in the center. Now pop the cupcakes in the over.
6. *Bake at 375 degrees for 20-25 minutes.