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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.1 from 21 reviews

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, featuring a spiced pumpkin batter wrapped around a luscious cream cheese filling. Perfect for fall breakfasts or a comforting snack, these muffins balance warm autumn spices with creamy sweetness for an irresistible treat.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, mix the melted butter and granulated sugar until smooth. Then, add the eggs, pumpkin puree, and vanilla extract and stir well to blend all ingredients thoroughly.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
  5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy.
  6. Assemble Muffins: Spoon the pumpkin batter into each muffin cup, filling halfway. Add a dollop of the cream cheese mixture in the center, then cover with the remaining pumpkin batter, filling nearly to the top.
  7. Bake Muffins: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the pumpkin batter part of a muffin (avoiding the cream cheese center) comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • For best results, use cream cheese at room temperature to ensure a smooth filling.
  • Do not overmix the batter to keep muffins light and fluffy.
  • You can substitute pumpkin puree with canned pumpkin for convenience.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat muffins briefly before serving to enjoy the creamy filling at its best.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall recipes, pumpkin dessert, breakfast muffins, spiced muffins

Find it online: https://nataliereeve.com/pumpkin-cream-cheese-muffins-recipe/