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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

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Indulge in the warm flavors of fall with these delightful Pumpkin Cream Cheese Muffins. Each muffin features a soft, moist texture infused with aromatic spices and a rich, creamy filling that elevates your baking experience. Perfect for breakfast, snacks, or as a cozy dessert, these muffins are easy to make and will impress family and friends alike. The combination of pumpkin puree and fragrant spices creates a comforting treat that’s sure to be a favorite during the autumn season.

Ingredients

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  • 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
  • 15 oz pumpkin puree
  • 1/2 cup unsalted butter (melted and cooled)
  • 3/4 cup brown sugar (packed)
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream (room temperature)
  • 1/2 cup buttermilk (room temperature)
  • 4 oz cream cheese (room temperature)
  • 2 tbsp white granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • 1 tsp pure vanilla extract
  • Coarse sugar (like sugar in the raw)

Instructions

  1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
  2. In one bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg.
  3. In another bowl, mix together pumpkin puree, melted unsalted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. In a small bowl, mix together cream cheese, white granulated sugar, all-purpose flour, milk, and vanilla until smooth.
  6. Spoon muffin batter into each cup, add a dollop of cream cheese filling, then top with more batter until nearly full.
  7. Bake for about 14 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

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