Pumpkin Muffins with Cream Cheese Recipe

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:

1. 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.
2. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
3. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. 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.
5. Combine Wet and Dry Mixtures:
   Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
6. 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.
7. Bake:
   Bake for 18-22 minutes, or until a toothpick inserted near the edge of a muffin (not the center) comes out clean.
8. 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!

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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.