Description
These moist, spice-forward pumpkin muffins feature a hidden decadent core of sweetened cream cheese. Using oil for maximum moisture and a blend of aromatic spices, these bakery-style treats are perfect for fall breakfasts or cozy afternoon snacks. The tang of the cream cheese perfectly balances the earthy sweetness of the pumpkin for a professional-grade result every time.
Ingredients
2 cups all-purpose flour
1 cup pumpkin puree
8 oz cream cheese, softened
1.5 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, beat the softened cream cheese with 1/4 cup sugar and one egg yolk until smooth; set aside in a piping bag.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
In a separate bowl, whisk together the pumpkin puree, remaining sugar, oil, and the remaining egg until uniform.
Fold the wet ingredients into the dry ingredients until just combined.
Fill muffin cups halfway with pumpkin batter, add a dollop of cream cheese, then cover with remaining batter.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Notes
Use the scoop-and-level method for measuring flour to avoid dry muffins. Ensure the cream cheese is fully softened to avoid lumps in the swirl. Store at room temperature in an airtight container for up to three days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- 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: 5g
- Cholesterol: 45mg