Pumpkin Cream Cheese Muffins Recipe
These ultra soft, moist and fluffy pumpkin muffins are filled with a slightly sweetened cream cheese center, reminiscent of the seasonal treats found at Starbucks but even better!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour (including resting time)
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin muffin batter:
- 1 ½ cups (360ml) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- ½ cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) whole milk
Cream cheese filling:
- 4 oz (113g) cream cheese, at room temperature
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- ½ teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
Instructions
- Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
- Make the pumpkin muffin batter. Combine pumpkin puree and both sugars in a large bowl and whisk until smooth. Add eggs, oil, and vanilla and whisk to combine.
- Combine dry ingredients. In a separate bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Add dry ingredients to the pumpkin mixture and fold in the milk until just combined. Let the batter rest for 30 minutes.
- Prepare cream cheese filling. Beat cream cheese, sugar, flour, vanilla, and milk until smooth. Transfer to a piping bag.
- Fill muffin cups. Divide batter among muffin cups, pipe cream cheese filling into the center of each. Sprinkle with pumpkin seeds.
- Bake. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 12-15 minutes more. Cool before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://bitezly.com/pumpkin-cream-cheese-muffins-recipe/
