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–+ servings
Pumpkin Cream Cheese Muffins

Decadent Pumpkin Cream Cheese Muffins for Cozy Mornings

Indulge in these Pumpkin Cream Cheese Muffins, perfect for cozy mornings with warm spices and a creamy surprise.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Can substitute whole wheat flour.
  • 1 cup dark brown sugar Light brown sugar can be used as a substitute.
  • 2 teaspoons baking powder Ensure fresh for best results.
  • 1 teaspoon baking soda Ensure fresh for best results.
  • 1/2 teaspoon salt A pinch is essential for flavor balance.
  • 1 tablespoon pumpkin spice Can be homemade.
  • 1 cup canned pumpkin purée Fresh pumpkin may be used.
  • 1/2 cup vegetable oil Can use melted coconut oil.
  • 1 large egg Flax egg can substitute for vegan option.
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 8 ounces cream cheese Full-fat recommended.
  • 1/4 cup granulated sugar Can reduce for less sweetness.
  • 1/2 teaspoon vanilla extract
For Topping
  • 2 tablespoons granulated sugar For topping.
  • 2 tablespoons cinnamon For topping.

Equipment

  • mixing bowls
  • whisk
  • rubber spatula
  • Muffin pan
  • Piping bag

Method
 

Instructions
  1. Prep Dry Ingredients: In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, salt, and pumpkin spice.
  2. Prep Wet Ingredients: In a separate bowl, combine the canned pumpkin purée, vegetable oil, egg, and vanilla extract. Whisk until smooth.
  3. Combine Mixtures: Gently fold the wet mixture into the dry ingredients and let the batter rest for one hour covered with a kitchen towel.
  4. Preheat Oven: Preheat your oven to 425°F and line a muffin pan with paper liners.
  5. Make Cream Cheese Filling: Blend cream cheese, granulated sugar, and vanilla extract until smooth. Transfer to a piping bag.
  6. Fill Muffins: Divide the batter among the muffin liners. Pipe the cream cheese filling into each muffin and top with more muffin batter. Sprinkle sugar and cinnamon mixture on top.
  7. Bake: Bake at 425°F for 7 minutes, then reduce temperature to 350°F and bake for an additional 10-12 minutes until golden brown.
  8. Cool and Serve: Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months.

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