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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
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Indulge in the warmth of autumn with these delightful Pumpkin Cream Cheese Muffins, perfect for breakfast or a sweet afternoon treat. Soft and fluffy, these muffins are infused with rich pumpkin puree and warm spices, each bite revealing a luscious cream cheese filling that adds an irresistible twist. Easy to make and family-friendly, they’re ideal for busy mornings or cozy gatherings. Plus, you can bake a batch ahead of time to enjoy throughout the week. Once you try these scrumptious muffins, they will surely become a staple in your fall baking repertoire!

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 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 (for topping)

Instructions

  1. Prepare the cream cheese filling by mixing cream cheese, sugar, flour, milk, and vanilla until smooth.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. Combine pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk in a large bowl; mix well.
  4. Fold dry ingredients into the wet mixture until just combined.
  5. Preheat the oven to 350°F (175°C) and fill muffin tins halfway with batter. Add one tablespoon of cream cheese filling in the center and cover with more batter.
  6. Sprinkle coarse sugar on top and bake for about 14 minutes or until a toothpick comes out clean.

Nutrition

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