Description
These Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin spice batter with a creamy, tangy cream cheese center. Ideal for breakfast, snacks, or dessert, they offer a delightful autumnal flavor with an optional nutty topping for added crunch.
Ingredients
Scale
For the Muffins:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 large eggs
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Optional Topping:
- ¼ cup chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. This ensures even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a separate large bowl, beat together the eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and uniform, creating the wet base for the batter.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender and light.
- Prepare Cream Cheese Filling: In another bowl, thoroughly mix the softened cream cheese with ¼ cup granulated sugar and ½ teaspoon vanilla extract until the mixture is smooth and creamy, which will form the delightful filling.
- Fill Muffin Cups: Spoon the pumpkin batter into each muffin cup, filling about two-thirds full. Next, add approximately 1 tablespoon of the cream cheese mixture into the center of each muffin, pressing it slightly into the pumpkin batter to create a creamy core.
- Add Toppings: If desired, sprinkle chopped pecans or walnuts on top of each muffin for a crunchy texture contrast and added flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Test for doneness by inserting a toothpick into the muffin part (avoiding the cream cheese center); it should come out clean when the muffins are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a bakery-style appearance, gently swirl the cream cheese slightly into the pumpkin batter before baking instead of just inserting it.
- These muffins keep well in the refrigerator for up to 4 days, maintaining their freshness and flavor.
- They can also be frozen for longer storage; thaw at room temperature or warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
