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Pumpkin Cream Cheese Muffins

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.
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Préparation 15 minutes
Cuisson 25 minutes
Temps total 40 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Préparation Notes

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

Équipement

  • Muffin Tin
  • Mixing bowls
  • Whisk

Préparation
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl, whisk pumpkin puree, melted butter, brown sugar, egg, vanilla, sour cream, and buttermilk until smooth.
  4. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla until creamy.
  6. Fill each muffin cup halfway with pumpkin batter, add a spoonful of cream cheese filling, then top with more pumpkin batter until nearly full.
  7. Sprinkle coarse sugar on top of each muffin.
  8. Bake for 20–25 minutes or until a toothpick (inserted in the muffin part, not cream cheese center) comes out clean.
  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes et conservation

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.