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Dive into the ultimate fall indulgence with our Pumpkin Cream Cheese Muffins. Moist and flavorful, these muffins are a perfect blend of pumpkin spice and creamy goodness, reminiscent of your favorite coffee shop treat.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 30 minutes
How Many Servings?
12 muffins
Ingredients:
1X
2X
3X
Adjust Servings
| 1 ¾ cup all-purpose flour | |
| ½ cup granulated sugar | |
| ½ cup brown sugar | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| ½ teaspoon salt | |
| 2 teaspoons cinnamon | |
| ¼ teaspoon clove | |
| ¼ teaspoon nutmeg | |
| 2 large eggs (room temperature) | |
| 1 cup canned pumpkin puree | |
| 4 oz unsalted butter (1 stick soft) | |
| ⅓ cup buttermilk | |
| 1 teaspoon pure vanilla extract |
Cream Cheese Filling:
| 6 ounces cream cheese softened to room temperature | |
| 1 egg yolk at room temperature | |
| ½ teaspoon pure vanilla extract | |
| 3 tablespoons granulated sugar |
Preparation
1
Preheat the oven to 375°F.
2
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3
In a large bowl, beat together the softened butter, brown sugar, granulated sugar, eggs, and vanilla extract until creamy.
4
Add the canned pumpkin puree and buttermilk to the wet ingredients and mix until combined. Gradually whisk in the dry ingredients until there are no lumps.
For the cream cheese filling, beat together the softened cream cheese, egg yolk, vanilla extract, and granulated sugar. Transfer the filling to a Ziploc bag with a small tip and pipe it into the pumpkin batter.
5
Fill the muffin tins ¾ full with the pumpkin batter. Pipe the cream cheese filling into the center of each muffin until it's visible. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6
Let the muffins cool completely on a cooling rack.
7
Enjoy your homemade pumpkin cream cheese muffins! Share the love.