Description
Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfect for fall mornings or a cozy snack. Bursting with pumpkin spice and a luscious cream cheese filling, these muffins are easy to make and sure to impress with their tender crumb and rich taste.
Ingredients
Scale
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg yolk
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry ingredients gently until just combined. It’s important not to overmix, so a few lumps are okay to keep the muffins tender.
- Prepare Cream Cheese Filling: Beat the softened cream cheese together with sugar and the egg yolk until the mixture is smooth and creamy, ensuring no lumps remain.
- Fill Muffin Cups: Spoon batter into each muffin cup about one-third full. Add a dollop of the cream cheese filling on top of the batter. Then, fill each muffin cup with more batter until it’s about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean, indicating they are cooked through.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to maintain a light and tender texture.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For easy removal, use paper liners or grease the muffin tin well.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat muffins briefly in the microwave for a warm treat.
