Description
These Pumpkin Cream Cheese Muffins are the perfect autumn treat, blending the flavors of warm spices and creamy filling. The muffins are soft, moist, and rich with a decadent swirl of cream cheese in the center. Each bite is like a warm hug, perfect for breakfast, a snack, or a cozy dessert. With the perfect balance of pumpkin, cinnamon, nutmeg, and cream cheese, these muffins are a great way to enjoy fall flavors year-round.
Ingredients
Scale
For the Muffin Batter:
- 1 ¾ cups all-purpose flour – This forms the structure of the muffins, providing a soft and fluffy base.
- 1 teaspoon baking soda – Helps the muffins rise and become light and airy.
- ½ teaspoon baking powder – Supports the leavening action along with the baking soda.
- ½ teaspoon salt – Balances out the sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon – A key spice that provides warmth and depth.
- ½ teaspoon ground nutmeg – Adds a rich, aromatic note to the muffins.
- ¼ teaspoon ground ginger – A hint of spice that complements the cinnamon and nutmeg.
- 2 large eggs – Adds richness and binds the ingredients together.
- 1 cup granulated sugar – Provides sweetness to balance the spiced flavors.
- ½ cup vegetable oil – Helps keep the muffins moist and tender.
- 1 cup canned pumpkin puree – The main ingredient that gives the muffins their signature flavor and texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the muffins.
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened – The key ingredient for the creamy filling that swirls into the muffin.
- ¼ cup granulated sugar – Sweetens the cream cheese filling without overwhelming the flavor.
- 1 large egg yolk – Helps bind the filling together and creates a smooth texture.
- 1 teaspoon vanilla extract – Adds a subtle flavor that complements the cream cheese.
Instructions
- Prepare the Cream Cheese Filling:
- In a medium bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract.
- Use an electric mixer or whisk to beat the mixture until smooth and creamy.
- Chill the cream cheese mixture in the refrigerator while you prepare the muffin batter. This step will ensure the filling stays firm and doesn’t leak out while baking.
- Make the Muffin Batter:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk the eggs and sugar until the mixture is light and fluffy.
- Add the vegetable oil, pumpkin puree, and vanilla extract to the egg mixture, and stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Assemble the Muffins:
- Spoon about 1 tablespoon of the muffin batter into each muffin cup, filling it about halfway.
- Add a generous teaspoon of the chilled cream cheese filling to the center of each muffin.
- Top with another tablespoon of muffin batter, covering the cream cheese completely.
- Using a toothpick or skewer, gently swirl the batter and cream cheese together to create a marbled effect.
- Bake the Muffins:
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean (except for the cream cheese filling).
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: For the best results, make sure your eggs and cream cheese are at room temperature before mixing. This will ensure that the cream cheese blends smoothly into the filling.
- Don’t Overmix the Batter: Overmixing the muffin batter can result in dense muffins, so mix just until the dry ingredients are incorporated into the wet ingredients.
- Add-Ins: For extra texture, you can add ½ cup of chopped walnuts, pecans, or chocolate chips to the muffin batter before baking.
- Cream Cheese Substitute: If you prefer a dairy-free option, you can use a dairy-free cream cheese alternative in the filling.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Snack, Breakfast
- Cuisine: American, Fall Baking
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg