Description
Indulgent cream cheese pumpkin muffins blend autumnal warmth with rich, creamy textures for a delightful seasonal treat. Spiced with cinnamon and topped with smooth cream cheese, these muffins invite you to savor fall’s most comforting flavors.
Ingredients
Scale
Primary Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 8 ounces (226 grams) cream cheese, softened
- 1 3/4 cups all-purpose flour
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Filling Ingredients:
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract (for muffin batter)
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a muffin tin for uniform baking.
- Combine all dry ingredients – flour, baking soda, baking powder, salt, and spices – in a medium mixing bowl, whisking thoroughly to distribute evenly.
- In a separate large bowl, blend pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until achieving a smooth, homogeneous mixture.
- Gently incorporate dry ingredients into wet ingredients, folding carefully to prevent overmixing and maintain a light texture.
- Create cream cheese filling by whipping cream cheese, sugar, egg yolk, and vanilla extract until achieving a silky, uniform consistency.
- Layer muffin preparation by first filling each cup halfway with pumpkin batter, then adding a central dollop of cream cheese mixture, and finally topping with remaining pumpkin batter to partially expose the cream cheese.
- Transfer muffin tin to preheated oven and bake for 18-22 minutes, ensuring doneness by inserting a toothpick that emerges clean when removed.
- Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack for complete cooling, which helps maintain their structural integrity.
Notes
- Swap vegetable oil with applesauce or mashed banana for a healthier, lower-fat version of these delightful muffins.
- Use gluten-free flour blend to make these muffins suitable for those with gluten sensitivities or celiac disease.
- Sprinkle chopped pecans or walnuts on top before baking for extra crunch and nutty flavor that complements the pumpkin spice.
- Reduce sugar by using monk fruit sweetener or stevia if watching carbohydrate intake, maintaining the moist texture of the muffins.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 60 mg