Description
These Bakery-Style Pumpkin Cream Cheese Muffins are a seasonal delight, combining moist, spiced pumpkin muffins with a rich, tangy cream cheese filling. They are perfect for a cozy breakfast or a comforting snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and 1 teaspoon vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
- In a medium bowl, beat the softened cream cheese, powdered sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy.
- Fill each muffin cup about two-thirds full with pumpkin batter.
- Spoon a tablespoon of cream cheese filling into the center of each muffin.
- Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue to bake for 15-18 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results, especially the cream cheese.
- Do not overmix the muffin batter; lumps are okay. Overmixing can lead to tough muffins.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20-23 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg