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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

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Indulge in the cozy flavors of fall with these Pumpkin Cream Cheese Muffins! Soft and fluffy, they feature a delightful cream cheese center that adds a rich and creamy surprise to each bite. Perfect for breakfast on busy mornings or as a sweet treat during family gatherings, these muffins are sure to impress. The warm spices of cinnamon and nutmeg blend harmoniously with pumpkin puree, evoking the essence of autumn in every mouthful. Whether enjoyed fresh from the oven or stored for later, these muffins offer a deliciously comforting experience.

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 can)
  • 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)
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix cream cheese, sugar, flour, milk, and vanilla until smooth for the filling.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  4. In a large bowl, combine pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until blended.
  5. Gradually fold in dry ingredients until just combined.
  6. Fill muffin tins halfway with batter; add about one tablespoon of cream cheese filling; top with remaining batter.
  7. Sprinkle coarse sugar on top before baking.
  8. Bake for 14 minutes or until a toothpick inserted comes out clean.
  9. Cool slightly before enjoying.

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