Description
Soft and moist pumpkin muffins swirled with creamy, tangy cream cheese filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate small bowl, whisk together pumpkin puree and buttermilk.
- Alternately add dry ingredients and pumpkin mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In another small bowl, beat together softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until smooth.
- Fill each muffin cup about two-thirds full with pumpkin batter.
- Drop a spoonful of the cream cheese mixture into the center of each muffin cup. Use a toothpick or knife to swirl the cream cheese into the pumpkin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin part of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter, as this can result in tough muffins.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg