These pumpkin cream cheese muffins are a delightful blend of warm spices and creamy filling, perfect for cozy mornings or snacks.
Why You’ll Love This Recipe:
- Fluffy, moist texture with a sweet cream cheese center.
- Ideal for fall with rich pumpkin flavor.
- Easy to make and perfect for breakfast or snacks.
Ingredients You’ll Need:
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ cups pumpkin puree
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
- For Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tsp all-purpose flour
- Pinch of salt
How to Make Pumpkin Cream Cheese Muffins:
Step-by-Step Instructions:
- Preheat your oven to 350°F. Grease or line a muffin pan.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together the wet ingredients: pumpkin puree, egg, melted butter, and vanilla extract.
- Gently mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly into the muffin pan, filling each about ⅔ full.
- Prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, flour, and salt. Spoon or pipe 1-2 tablespoons of the mixture into the center of each muffin.
- Bake for 15-20 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Helpful Tips:
- Avoid overmixing the batter to maintain a light texture.
- Use a piping bag for easier cream cheese filling.
Details:
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Make sure all ingredients, especially the egg and butter, are at room temperature for smoother mixing.
- For extra texture, top with pumpkin seeds before baking.
Frequently Asked Questions:
Can I freeze these muffins?
Freezing is not recommended as they may become soggy when thawed.
Can I substitute the cream cheese?
Yes, you can use dairy-free cream cheese if needed.
Storage Instructions:
Store the muffins in an airtight container in the refrigerator for up to 4 days. Warm them slightly before serving for the best texture.
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Conclusion:
These pumpkin cream cheese muffins are the ultimate fall treat, perfect for both breakfast and dessert. With simple ingredients and easy steps, you’ll have a batch ready in no time!
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Pumpkin Cream Cheese Muffins
Description
These pumpkin cream cheese muffins are a delightful blend of warm spices and creamy filling, perfect for cozy mornings or snacks.
Ingredients
-
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ cups pumpkin puree
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease or line a muffin pan.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together the wet ingredients: pumpkin puree, egg, melted butter, and vanilla extract.
- Gently mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly into the muffin pan, filling each about ⅔ full.
- Prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, flour, and salt. Spoon or pipe 1-2 tablespoons of the mixture into the center of each muffin.
- Bake for 15-20 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Make sure all ingredients, especially the egg and butter, are at room temperature for smoother mixing.
- For extra texture, top with pumpkin seeds before baking.