Description
Make these Pumpkin Cream Cheese Muffins for a perfect fall treat. The cream cheese filling swirls beautifully through the pumpkin batter, keeping the centers moist and delicious. You will love how simple this recipe is to create that cozy, homemade feeling.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
- In a large bowl, beat the granulated sugar and softened butter together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and milk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until barely combined. Do not overmix the batter.
- In a separate small bowl, beat the softened cream cheese, brown sugar, egg yolk, and vanilla extract until smooth and creamy. This is your filling.
- Fill each muffin cup about one-third full with the pumpkin batter.
- Drop one teaspoon of the cream cheese mixture onto the center of the batter in each cup.
- Top with the remaining pumpkin batter, covering the cream cheese filling.
- Use a toothpick or small knife to gently swirl the cream cheese filling into the batter. Make one or two gentle passes for a nice swirl effect.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For the best swirl, make sure your cream cheese filling is completely smooth before dropping it onto the batter.
- Do not over-mix the pumpkin batter once the flour is added; a few streaks of flour are fine.
- You can substitute pumpkin puree with sweet potato puree if needed.
- This recipe makes 12 standard-sized muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: Approx. 280
- Sugar: Approx. 26g
- Sodium: Approx. 200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 33g
- Fiber: Approx. 1g
- Protein: Approx. 5g
- Cholesterol: Approx. 60mg