Pumpkin Cream Cheese Muffins Recipe
Indulge in the cozy flavors of fall with these pumpkin cream cheese muffins. A delightful blend of spiced pumpkin batter and a creamy, sweetened cream cheese filling make these muffins a perfect treat for breakfast or snack time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1½ teaspoons vanilla extract
Muffins
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup light brown sugar
- ¼ cup granulated sugar
Instructions
- Preheat oven: Preheat the oven to 350°F and line two standard muffin tins with 20 paper liners.
- Cream cheese filling: Beat cream cheese and sugar, then add egg yolk and vanilla. Transfer to a piping bag.
- Muffin batter: Combine dry ingredients. In a separate bowl, mix pumpkin, oil, eggs, sugars, and vanilla. Add dry ingredients and blend.
- Assembly: Fill muffin liners with batter, then add cream cheese filling to each.
- Bake: Bake for 25 minutes until a toothpick comes out clean. Cool on a wire rack before serving.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
- Parchment paper liners work best for easy removal of muffins.
- Room temperature cream cheese ensures a smooth filling.
- A cookie scoop helps with filling muffin tins evenly.
Nutrition
- Serving Size: 1 muffin
- Calories: 151 kcal
- Sugar: 14g
- Sodium: 132mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 39mg
Find it online: https://lauracooks.com/pumpkin-cream-cheese-muffins-recipe/
