Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins have a warmly spiced pumpkin batter with a sweet, tangy cream cheese filling pressed into the center before baking. The filling bakes into a soft, distinct layer surrounded by a tender, moist crumb.
Servings: 12 muffins
Ingredients
For the Pumpkin Muffins
- ½ cup light brown sugar
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 whole eggs
- 7 ½ oz pumpkin puree this is ½ of one 15 oz can
- 2 cups all-purpose flour
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ¾ teaspoons kosher salt
- 1 ½ tablespoons pumpkin spice mix
For the Cream Cheese Filling
- 3 oz Philadelphia cream cheese
- ¾ tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line 12 standard muffin tins with liners.
- In a medium bowl beat cream cheese with sugar until smooth and then add vanilla. This can also be done easily by hand if the cream cheese is slightly softened.
Mix the Batter:
- Combine flour, baking soda, baking powder, salt and pumpkin spice in a medium bowl. Whisk to incorporate, set aside.
- Whisk together light brown sugar, sugar, oil, and eggs. Whisk in puree.
- Fold in the dry ingredients until just combined.
- Scoop or spoon muffin batter between the prepared liners. Using a small cookie scoop (about an inch wide), scoop cream cheese mixture into the center of each and press down slightly.
- Bake in preheated oven about 20 minutes or until a toothpick comes out with a few clinging crumbs or they spring back lightly to the touch.
Video
Notes
Yield: 12 standard muffins.
Storage: Store at room temperature, loosely covered, for up to 3 days. Freeze for up to 2 months and thaw at room temperature before serving.
Make Ahead:Bake fully, cool completely, and store at room temperature up to 3 days. The filling sets more cleanly overnight, so these are well suited to baking the day before serving. If you don’t want to make a larger batch of pumpkin spice mix, then you can use the following measurements for this recipe only.
Storage: Store at room temperature, loosely covered, for up to 3 days. Freeze for up to 2 months and thaw at room temperature before serving.
Make Ahead:Bake fully, cool completely, and store at room temperature up to 3 days. The filling sets more cleanly overnight, so these are well suited to baking the day before serving. If you don’t want to make a larger batch of pumpkin spice mix, then you can use the following measurements for this recipe only.
- 3/4 T Cinnamon
- 1/2 T Ginger
- 1/4 t Cloves
- 1/4 t Nutmeg
- 1/4 t Allspice
Nutrition
Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 277mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2894IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg