Pumpkin muffins with cream cheese are a decadent twist on a classic fall favorite. These muffins combine the rich flavor of pumpkin and warm spices with a sweet, creamy center that melts in your mouth. Perfect for breakfast, brunch, or an indulgent snack, this recipe is sure to become a seasonal staple!
Equipment:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Spoon or piping bag
Ingredients:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cream Cheese Filling:
In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or set aside for spooning into the muffins. - Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. - Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until well combined. - Combine Wet and Dry Mixtures:
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix. - Assemble the Muffins:
Spoon a layer of pumpkin batter into each muffin liner, filling it about 1/3 full. Add a dollop (or pipe) of the cream cheese filling in the center, then top with more pumpkin batter, ensuring the cream cheese is covered. Fill each liner about 3/4 full. - Bake:
Bake for 18-22 minutes, or until a toothpick inserted near the edge of a muffin (not the center) comes out clean. - Cool:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Presentation Ideas:
- Dust the tops with powdered sugar for an elegant finish.
- Drizzle with a simple glaze made from powdered sugar and milk.
- Serve warm with a hot cup of coffee or tea.
Tips:
- Use room-temperature cream cheese for a smoother filling.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- Warm in the microwave for 10-15 seconds to enjoy that fresh-baked taste.
Pumpkin muffins with cream cheese filling are the ultimate fall indulgence. Their soft, spiced texture combined with the creamy center makes every bite a delightful treat. Perfect for autumn mornings or festive gatherings, these muffins are a guaranteed hit!
Pumpkin Muffins with Cream Cheese Recipe
Deliciously moist pumpkin muffins filled with a luscious cream cheese center. The perfect fall treat, loaded with warm spices and sweet flavors!
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Spoon or piping bag
Ingredients
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling:
- In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or set aside for spooning into the muffins.
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients:
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures:
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Assemble the Muffins:
- Spoon a layer of pumpkin batter into each muffin liner, filling it about 1/3 full. Add a dollop (or pipe) of the cream cheese filling in the center, then top with more pumpkin batter, ensuring the cream cheese is covered. Fill each liner about 3/4 full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted near the edge of a muffin (not the center) comes out clean.
- Cool:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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