Description
These Pumpkin Cream Cheese Muffins are a delightful treat for any fall morning. With a soft, spiced pumpkin base and a rich, creamy center, they combine the best of autumn flavors into one irresistible bite. Perfect for pairing with a warm cup of coffee, these muffins will make your kitchen smell like cozy fall vibes.
Ingredients
For the muffins:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
1 ½ cups pumpkin puree
1 large egg, at room temperature
¼ cup unsalted butter, melted
1 ½ tsp vanilla extract
For the cream cheese filling:
8 oz cream cheese, at room temperature
½ cup powdered sugar
2 tsp all-purpose flour
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a separate bowl, whisk together the wet ingredients: pumpkin puree, egg, melted butter, and vanilla extract.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing.
Prepare a 12-cup muffin pan by greasing it with non-stick cooking spray or lining it with paper muffin liners. Divide the batter evenly among the 12 muffin cups, filling them about 2/3 full. Set aside.
In a medium bowl, beat the cream cheese, powdered sugar, flour, and pinch of salt until smooth and creamy.
Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner cut off. Pipe 1-2 tablespoons of the cream cheese filling into the center of each muffin.
Bake for 15-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 15-20
Nutrition
- Calories: 260