Print

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re seeking a warm and inviting treat that embodies the flavors of fall, look no further than these Pumpkin Cream Cheese Muffins! These delightful muffins combine the soft, spiced pumpkin base with a creamy filling that creates a perfect balance of flavors and textures. Ideal for breakfast or as an indulgent dessert, they are quick to whip up and are sure to disappear fast at family gatherings or cozy weekends. With their fluffy consistency and rich cream cheese surprise, these muffins are the ultimate comforting baked good that everyone will love!

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
  • Coarse sugar (like sugar in the raw)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
  2. In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl, mix the wet ingredients: pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth.
  4. Gently fold the wet mixture into the dry mixture until just combined; don’t overmix.
  5. For the cream cheese filling, beat together softened cream cheese with sugar, flour, milk, and vanilla extract until creamy.
  6. Fill each muffin cup halfway with batter; add a dollop of cream cheese filling and top with more batter until three-quarters full.
  7. Optionally sprinkle coarse sugar on top before baking for about 14 minutes or until a toothpick comes out clean.
  8. Allow cooling briefly in the pan before transferring to a wire rack.

Nutrition

Find it online: https://korecipe.com/pumpkin-cream-cheese-muffins/