Description
These Pumpkin Cream Cheese Muffins are a delightful treat perfect for fall mornings. Moist pumpkin muffins with a sweet cream cheese filling make for a scrumptious combination that will have everyone asking for more.
Ingredients
Scale
Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Combine Batter: Gently fold dry ingredients into wet ingredients until just combined.
- Make Cream Cheese Filling: In a separate bowl, beat cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth.
- Assemble Muffins: Fill muffin liners two-thirds full with pumpkin batter, then spoon cream cheese mixture into the center of each muffin.
- Bake: Bake for 18 to 20 minutes until a toothpick inserted into the muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in the refrigerator for up to 5 days.
- Enjoy warmed slightly before serving!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
