Pumpkin Cream Cheese Muffins

Posted on by looper

Pumpkin Cream Cheese Muffins

Moist pumpkin muffins warmly spiced with pumpkin pie spice and cinnamon and filled with a sweet cream cheese center. A high-temperature start helps the muffins rise before they finish baking at a lower temperature.
Print Recipe
Course Dessert
Status Tried & True

Ingredients
  

Pumpkin muffin batter:

  • 1 ½ cups pure pumpkin puree
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar plus 2 tbsp
  • 2 large eggs at room temperature
  • ½ cup sunflower oil
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup whole milk 80ml

Cream cheese filling:

  • 5 oz cream cheese softened
  • 2 ½ tablespoon granulated sugar
  • 1 teaspoon all-purpose flour
  • ½ teaspoon pure vanilla extract
  • 2 teaspoon whole milk 10ml

Instructions
 

  • Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
  • Combine pumpkin puree and both sugars in a large bowl and whisk until smooth and glossy. Add eggs, oil and vanilla and whisk to combine.
  • Combine flour, pumpkin spice, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add dry ingredients to the pumpkin mixture and start to fold them in but before it is all incorporated. Add the milk and fold until the batter is evenly combined. Cover and let the batter rest for 30 minutes.
  • Combine soft cream cheese, sugar, flour and vanilla in a bowl and beat until smooth. Add milk and mix until combined and smooth. Transfer the filling to a small piping bag.
  • Use a 2 oz scoop to divide batter evenly among prepared muffin cups, filling them to the rim. Pipe 1/2 tbsp cream cheese filling into center of batter. Sprinkle chopped pumpkin seeds over the pumpkin batter, pressing in slightly.
  • Bake at 425℉ for 5 minutes. Then, turn the oven down to 350℉. Bake for another 12-15 minutes until they feel firm when pressed and a toothpick inserted comes out clean. Transfer pan to a wire rack and let cool for 5 minutes before transferring muffins individually to the rack to finish cooling.
Keyword cheese, muffins, sweetnesses-cakes-muffins
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