Description
These pumpkin cream cheese muffins bring together the warmth of fall spices and a creamy surprise center, making them a delightful treat for any time of day.
Ingredients
Scale
-
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 ½ cups pumpkin puree
- 1 large egg
- ¼ cup melted unsalted butter
- 1 tsp vanilla extract
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp all-purpose flour
- 1 tsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Set to 350°F and prepare your muffin tin with liners or grease lightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, egg, melted butter, and vanilla extract.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Prepare Cream Cheese Filling: Whisk together the softened cream cheese, sugar, flour, milk, and vanilla until smooth.
- Fill Muffins: Scoop the batter into the muffin tin, filling each about ¾ full. Add a spoonful of the cream cheese mixture into the center of each.
- Bake: Bake for 15-20 minutes or until a toothpick inserted into the non-filled portion comes out clean. Allow to cool slightly before serving.
Notes
- Use fresh or canned pumpkin puree for the best flavor.
- The cream cheese filling can be doubled for extra indulgence.