Print

Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
Print Recipe

★★★★★

4.9 from 12 reviews

These Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin spice with a rich, creamy center, creating a delightful treat perfect for autumn or any time of the year. Moist and fluffy with a sweet cinnamon-sugar topping, these muffins offer a balanced blend of spice and sweetness with a luscious cream cheese surprise inside.

Ingredients

Scale

Dry Ingredients

  • 120 g all-purpose flour
  • 125 g dark brown sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 ½ tsp pumpkin spice

Wet Ingredients

  • 150 g canned pumpkin purée, room temperature
  • 55 g oil, room temperature
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract

Cream Cheese Filling

  • 100 g cream cheese, full-fat, room temperature
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tsp granulated sugar
  • 1/4 tsp cinnamon

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir thoroughly to distribute all ingredients evenly.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the canned pumpkin purée, oil, egg, and vanilla extract until well combined and smooth.
  3. Combine Batter: Pour the wet mixture into the dry ingredients and stir with a rubber spatula until there is no dry flour visible and the batter is uniform.
  4. Rest Batter: Cover the mixing bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This resting step helps to develop better texture in the muffins.
  5. Preheat Oven and Prepare Pan: Preheat the oven to 220ºC (425ºF) conventional 30 minutes before baking. Line every other hole of a 12-cup cupcake pan with baking liners (6 liners total) to encourage muffin domes.
  6. Prepare Cream Cheese Filling: In a bowl, blend the cream cheese, 1 tbsp granulated sugar, and 1/2 tsp vanilla extract until smooth using a spatula or hand mixer. Transfer the mixture to a piping bag.
  7. Fill Muffins: Divide the batter evenly among the 6 cupcake liners. Using the piping bag, insert it into the center of each muffin batter and squeeze to fill the middle with cream cheese while slowly pulling the bag upwards.
  8. Top and Bake: Sprinkle the muffins with the mixture of 1 tsp granulated sugar and 1/4 tsp cinnamon. Bake at 220ºC (425ºF) for 7 minutes, then reduce the temperature to 175ºC (350ºF) and bake for an additional 10-12 minutes.
  9. Check for Doneness: Insert a toothpick into the muffin part (avoiding the cream cheese center) to check if it comes out clean. This means the muffins are fully baked.
  10. Cool Muffins: Let the muffins cool in the pan on a wire rack for 5 minutes, then remove them from the pan and allow to cool further. Serve lukewarm or at room temperature. Enjoy!

Notes

  • To make your own pumpkin spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice in appropriate proportions.
  • Use full-fat cream cheese for best texture and flavor in the filling.
  • Resting the batter allows the flour to hydrate fully, improving the crumb of the muffins.
  • Lining every other muffin cup helps create a nice dome shape by giving muffins space to rise properly.
  • Ensure all wet ingredients are at room temperature to help them combine smoothly and evenly.
  • If using homemade pumpkin purée, cook and puree pumpkin until smooth and measure by weight.
  • Adjust baking times slightly depending on oven variations.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, pumpkin spice, autumn baking, fall recipes, cream cheese muffins

Find it online: https://chefmilacook.com/pumpkin-cream-cheese-muffins-recipe/