Pumpkin Cream Cheese Muffins
Delicious Pumpkin Cream Cheese Muffins with a moist texture, perfect for fall baking. These muffins combine pumpkin puree and creamy cheese filling for a delightful treat.
Equipment
- Muffin pan
- Mixing Bowls
- electric hand mixer
- Whisk
- Piping Bag
Ingredients
Pumpkin muffin batter
- 1.5 cups pure pumpkin puree
- 0.5 cups packed light brown sugar
- 0.5 cups granulated sugar plus 2 tbsp
- 2 large eggs at room temperature
- 0.5 cups sunflower oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons pumpkin pie spice or make your own
- 0.5 teaspoon cinnamon
- 1 teaspoon baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 0.33 cups whole milk
Cream cheese filling
- 5 oz cream cheese softened
- 2.5 tablespoons granulated sugar
- 1 teaspoon all-purpose flour
- 0.5 teaspoon pure vanilla extract
- 2 teaspoons whole milk
Instructions
Preparation
- Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
- Combine pumpkin puree and both sugars in a large bowl and whisk until smooth and glossy. Add eggs, oil and vanilla and whisk to combine.
- Combine flour, pumpkin spice, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add dry ingredients to the pumpkin mixture and fold them in, adding the milk until the batter is evenly combined. Cover and let the batter rest for 30 minutes.
- Combine soft cream cheese, sugar, flour and vanilla in a small bowl and beat until smooth. Add milk and mix until combined. Transfer the filling to a piping bag.
Notes
These muffins are perfect for serving at breakfast or as a cozy snack.
Nutrition
Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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