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Pumpkin Cream Cheese Muffins

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Delightfully moist muffins filled with spiced pumpkin and a creamy cream cheese surprise, perfect for autumn gatherings.

Ingredients

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  • 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)
  • 1 Large Egg (room temperature)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Sour Cream (room temperature)
  • 1/2 cup Buttermilk (room temperature)
  • Coarse Sugar (for topping)
  • 4 oz Cream Cheese (room temperature)
  • 2 tbsp White Granulated Sugar
  • 1 tsp All-Purpose Flour
  • 1 tsp Milk
  • 1 tsp Pure Vanilla Extract (for filling)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Prepare the cream cheese filling by mixing cream cheese, sugar, flour, milk, and vanilla extract until smooth. Refrigerate.
  3. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  4. In another bowl, mix the wet ingredients: pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. In each muffin cup, fill halfway with pumpkin batter, add a tablespoon of cream cheese filling, then cover with more pumpkin batter.
  7. Sprinkle coarse sugar on top.
  8. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  9. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container for up to 2 days or refrigerate for up to a week. They can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-cream-cheese-muffins/

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