Pumpkin cream cheese muffins are a delicious fall treat that combines the warm flavors of pumpkin spice with a creamy, sweet cream cheese filling. They are perfect for breakfast, snacks, or dessert. Here’s a simple recipe to make these delightful muffins:
Pumpkin Cream Cheese Muffins Recipe
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
2. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
3. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).
4. Mix the Wet Ingredients:
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
5. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Fill the Muffin Tin:
- Spoon about 1 tablespoon of muffin batter into each muffin cup. Then, add about 1 tablespoon of the cream cheese filling on top of the batter. Finally, add another tablespoon of muffin batter on top of the cream cheese filling, covering it completely.
7. Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (not touching the cream cheese filling) comes out clean.
8. Cool:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
- Variations: You can add chocolate chips, nuts, or dried fruit to the muffin batter for extra flavor and texture.
- Topping: For a little extra sweetness, you can sprinkle some cinnamon sugar on top of the muffins before baking.
Enjoy your delicious pumpkin cream cheese muffins! They are sure to be a hit with family and friends, especially during the fall season.