Description
Deliciously moist Pumpkin Cream Cheese Muffins with a rich cream cheese filling, perfect for autumn mornings.
Ingredients
Scale
- 1 ½ cups (360ml) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- ½ cup plus 2 tbsp (125g) granulated sugar
- 2 large eggs
- at room temperature
- ½ cup (120ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- 2 cups (284g) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) whole milk
- 5 oz (142g) cream cheese
- softened
- 2 ½ tablespoon (32g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- ½ teaspoon pure vanilla extract
- 2 teaspoon (10ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, eggs, sunflower oil, and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the whole milk until the batter is fluffy and smooth.
- In a small bowl, beat together the cream cheese, granulated sugar, all-purpose flour, vanilla extract, and whole milk until well combined.
- Fill each muffin cup halfway with pumpkin batter, add a scoop of the cream cheese filling, then top with more pumpkin batter until the cups are about ¾ full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider sprinkling some extra pumpkin pie spice on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Dessert, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Pumpkin Cream Cheese Muffins, pumpkin muffins, cream cheese filling, fall recipes, dessert muffns