Print

Pumpkin Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Muffins. Soft, fluffy, and bursting with rich pumpkin and warm spices, each muffin conceals a luscious cream cheese filling that adds an extra layer of indulgence. Perfect for breakfast, snacks, or cozy gatherings, these muffins are easy to prepare and make for a comforting treat that can be enjoyed any time of day. The irresistible aroma of baking pumpkins will fill your kitchen, inviting everyone to savor these seasonal delights. Bake a batch today and experience why they’ve become a beloved staple in many homes!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg
  • 15 oz pumpkin puree
  • 1/2 cup unsalted butter (melted and cooled)
  • 3/4 cup brown sugar (packed light or dark)
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream (room temperature)
  • 1/2 cup buttermilk (room temperature)
  • 4 oz cream cheese (room temperature)
  • 2 tbsp white granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the cream cheese filling by mixing cream cheese, sugar, flour, milk, and vanilla until smooth.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl, mix pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until well combined.
  4. Fold the wet ingredients into the dry ingredients gently until just mixed.
  5. Fill greased muffin tins halfway with batter. Add a dollop of cream cheese filling in the center and cover with remaining batter.
  6. Sprinkle coarse sugar on top for added texture.
  7. Bake at 350°F (175°C) for about 14 minutes or until a toothpick comes out clean.
  8. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition