Pumpkin Cream Cheese Muffins Delights Recipe
These Pumpkin Cream Cheese Muffins are a delightful fall treat combining moist pumpkin spice muffins with a luscious cream cheese filling. Perfectly spiced with cinnamon, nutmeg, and pumpkin pie spice, these muffins offer a rich, creamy center that elevates the classic pumpkin muffin experience. Ideal as a breakfast treat or afternoon snack, they are easy to prepare and sure to impress with their tender crumb and sweet cream cheese surprise.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
Wet Ingredients
- 15 oz Pumpkin puree (1 can)
- 1/2 cup Unsalted butter (melted and cooled)
- 3/4 cup Brown sugar (packed, light or dark)
- 1 Large egg (room temperature)
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream (room temperature)
- 1/2 cup Buttermilk (room temperature)
Topping and Filling
- Coarse sugar (like sugar in the raw) for sprinkling
- 4 oz Cream cheese (room temperature)
- 2 TBSP White granulated sugar
- 1 tsp All-purpose flour
- 1 tsp Milk
- 1 tsp Pure vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg. Mix thoroughly to distribute the spices evenly and set aside.
- Dry Pumpkin Puree: Place the pumpkin puree on a plate and press paper towels on it several times (about 4 times) to soak up any excess moisture to prevent sogginess in the muffins.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and cooled unsalted butter, pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined. Do not overmix to keep the muffins tender.
- Preheat Oven and Prepare Pan: Preheat your oven to 425℉ (220℃). Line a 12-cup muffin pan with 6 muffin liners spaced apart to allow room for the muffins to rise higher.
- Scoop Muffin Batter: Using a large cookie scoop, fill each muffin liner with a heaping scoop of muffin batter. Lightly sprinkle coarse sugar on top of each muffin for a crunchy topping.
- Make Cream Cheese Filling: In a small bowl, beat the cream cheese, white granulated sugar, flour, milk, and vanilla extract using a hand mixer on high speed until smooth and creamy.
- Fill Muffins: Transfer the cream cheese filling into a piping bag. Insert the tip into the center of each muffin batter and squeeze a dollop of filling into the middle of each muffin. Use all the filling evenly across the 12 muffins.
- Bake: Place the muffin pan in the oven and bake at 425℉ for 8 minutes. Then reduce the oven temperature to 350℉ (175℃) and continue baking for an additional 6-8 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely. These muffins taste best when served cold and stored in the fridge.
Notes
- Pressing excess moisture out of the pumpkin puree is crucial to prevent soggy muffins.
- Use room temperature ingredients for smoother mixing and better texture.
- Lining muffin pans with spaced liners allows muffins to rise higher instead of spreading.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Enjoy muffins cold for the best flavor and texture, storing any leftovers in the fridge.
- If cream cheese filling is unavailable, softened cream cheese can be mixed with sugar and vanilla as a quick alternative.