Description
These Pumpkin Cream Cheese Muffins are a delightful fall treat, combining the warm flavors of pumpkin and spices with a rich cream cheese filling.
Ingredients
Scale
- 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
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) whole milk
- 5 oz (142g) cream cheese
- softened
- 2 ½ tablespoon (32g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- ½ teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, light brown sugar, granulated sugar, eggs, sunflower oil, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the whole milk until the batter is smooth.
- In a separate bowl, prepare the cream cheese filling by beating together the softened cream cheese, granulated sugar, all-purpose flour, vanilla extract, and whole milk until smooth.
- Fill each muffin liner halfway with the pumpkin batter, add a dollop of the cream cheese filling on top, then cover with more pumpkin batter until each liner is about ¾ full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the muffins comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure your cream cheese is softened at room temperature. You can make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and allspice.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Dessert, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Pumpkin Cream Cheese Muffins, pumpkin muffins, cream cheese filling, fall baking, dessert, American cuisine