Description
Delicious and moist Pumpkin Cream Cheese Muffins with a soft, spiced pumpkin base and a rich, creamy cheese filling. These muffins feature a perfect balance of warm autumn spices and a sweet cream cheese center, making them an ideal treat for fall or any time you crave a cozy baked good.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
Wet Ingredients
- 15 oz Pumpkin puree (1 can)
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed (light or dark)
- 1 Large egg, room temperature
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 1/2 cup Buttermilk, room temperature
Cream Cheese Filling
- 4 oz Cream cheese, room temperature
- 2 TBSP White granulated sugar
- 1 tsp All-purpose flour
- 1 tsp Milk
- 1 tsp Pure vanilla extract
Toppings
- Coarse sugar (like sugar in the raw) for sprinkling on top
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Set this dry mix aside.
- Prepare Pumpkin Puree: Place the pumpkin puree on a plate and press a paper towel onto it about 4 times to absorb excess moisture. This step helps avoid soggy muffins.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir together until just combined. Be careful not to overmix to keep the muffins tender.
- Prepare Oven and Muffin Liners: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 muffin liners spaced apart, allowing room for muffins to rise high.
- Scoop Muffin Batter: Using a large cookie scoop, place a heaping scoop of muffin batter into each muffin liner. Sprinkle coarse sugar on top of each for a delightful crunch.
- Make Cream Cheese Filling: In a small bowl, use a hand mixer to beat the cream cheese, granulated sugar, flour, milk, and vanilla extract on high speed until smooth and creamy.
- Fill Muffins with Cream Cheese: Transfer the cream cheese mixture into a piping bag. Insert the tip into the center of each muffin batter portion and squeeze until a dollop appears in the middle. Use all the filling evenly among the 12 muffins.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 8 minutes to help them rise, then reduce the oven temperature to 350°F (175°C). Continue baking for another 6-8 minutes until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely. These muffins taste best when chilled before serving.
Notes
- Pressing excess moisture out of the pumpkin puree prevents soggy muffins.
- Spacing muffin liners helps muffins rise higher and evenly.
- Do not overmix the batter to keep muffins tender and light.
- These muffins are best served cold after refrigeration to enhance flavor and texture.
- You can substitute canned pumpkin puree with homemade pumpkin puree, just ensure it is well drained.
