Description
These moist pumpkin cream cheese muffins are the ultimate autumn treat, combining the warm, spiced notes of seasonal squash with a rich, velvety cheesecake center. Perfect for breakfast or brunch, these bakery-style muffins offer a delightful contrast of textures. The addition of pumpkin puree ensures a moist crumb, while the tangy cream cheese core elevates this recipe into a premium, dessert-like experience. Simple to prepare and guaranteed to impress, they are best served warm alongside your favorite coffee.
Ingredients
1 cup pure pumpkin puree
8 oz cream cheese, softened to room temperature
2 cups all-purpose flour
1.5 cups granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
2 tsp pumpkin pie spice
1 tsp baking soda
3 tbsp granulated sugar (for filling)
1/2 tsp vanilla extract (for filling)
1/2 tsp salt
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, beat the softened cream cheese, 3 tablespoons of sugar, and vanilla extract until smooth.
Transfer the cream cheese mixture into a piping bag or a plastic bag with the corner snipped off.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
In a separate medium bowl, combine the pumpkin puree, remaining 1.5 cups of sugar, vegetable oil, and eggs until well combined.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Fill each muffin liner about halfway with pumpkin batter.
Pipe a dollop of the cream cheese filling into the center of each muffin.
Cover the filling with the remaining muffin batter.
Bake for 25 minutes or until a toothpick inserted into the cake portion comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure ingredients like eggs and cream cheese are at room temperature to prevent lumps in the filling. Use pure pumpkin puree, not canned pumpkin pie filling, to maintain the correct sugar and spice balance.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg