Description
These Pumpkin Cream Cheese Muffins combine the rich flavors of spiced pumpkin with a creamy, sweetened cream cheese swirl, creating a moist and flavorful treat perfect for fall or any time you crave a delightful muffin with a luscious filling.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup milk
Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, thoroughly mix together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender and light.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 2 tablespoons of flour until the mixture becomes smooth and creamy, suitable for swirling into the batter.
- Fill Muffin Cups: Spoon the pumpkin batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Add Cream Cheese Swirl: Add a spoonful of the cream cheese mixture directly onto the center of each muffin cup filled with batter.
- Swirl Filling: Using a toothpick or skewer, gently swirl the cream cheese mixture into the pumpkin batter to create a marbled effect without mixing it completely.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep the muffins moist and tender.
- Make sure the cream cheese is softened for easier mixing and a smoother filling.
- You can store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually in plastic wrap and freeze up to 3 months.
- For a dairy-free or vegan alternative, substitute the cream cheese and eggs with appropriate plant-based options.
