Description
Delicious and moist Pumpkin Cream Cheese Muffins perfect for fall, featuring a creamy filling that adds a delightful surprise to every bite.
Ingredients
Scale
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup oil
- 3/4 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, oil, sour cream, and vanilla extract. Mix until well combined.
- In another bowl, whisk together pumpkin pie spice, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat together the cream cheese, egg, granulated sugar, and vanilla until smooth to prepare the cream cheese filling.
- Fill each muffin liner halfway with pumpkin batter, add a spoonful of cream cheese filling, and then top with more pumpkin batter, filling each liner about 2/3 full.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle some cinnamon sugar on top before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 355 kcal
- Sugar: 26 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 58 mg
Keywords: Pumpkin Cream Cheese Muffins,Pumpkin Muffins,cream cheese filling,fall recipes,baking recipes