Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are soft, moist, and filled with a luscious cream cheese center. Perfect for fall mornings, cozy gatherings, or as a festive dessert, they combine spiced pumpkin flavor with a creamy surprise in every bite.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
Ingrédients
For the muffins
- 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 can, not pumpkin pie filling
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream room temperature
- 1/2 cup buttermilk room temperature
For the cream cheese filling
- 4 oz cream cheese room temperature
- 2 tbsp granulated sugar
- 1 tsp all-purpose flour
- 1 tsp milk
- 1 tsp vanilla extract
For topping
- coarse sugar such as sugar in the raw
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl, whisk pumpkin puree, melted butter, brown sugar, egg, vanilla, sour cream, and buttermilk until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla until creamy.
- Fill each muffin cup halfway with pumpkin batter, add a spoonful of cream cheese filling, then top with more pumpkin batter until nearly full.
- Sprinkle coarse sugar on top of each muffin.
- Bake for 20–25 minutes or until a toothpick (inserted in the muffin part, not cream cheese center) comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 2–3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Reheat gently for best flavor.