Pumpkin Cream Cheese Muffins (Printable Version)
Moist pumpkin spiced muffins filled with creamy cheese and topped with pumpkin seeds and sugar.
# What You'll Need:
→ Cream Cheese Filling
01 -
6 oz cream cheese, softened
02 -
3 tablespoons granulated sugar
03 -
½ teaspoon vanilla extract
→ Pumpkin Muffins
04 -
1 ¾ cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
½ teaspoon baking powder
07 -
½ teaspoon salt
08 -
2 teaspoons ground cinnamon
09 -
½ teaspoon ground nutmeg
10 -
¼ teaspoon ground ginger
11 -
¼ teaspoon ground cloves
12 -
¾ cup canned pumpkin purée
13 -
¾ cup granulated sugar
14 -
½ cup packed light brown sugar
15 -
¼ cup vegetable oil
16 -
¼ cup unsalted butter, melted and slightly cooled
17 -
¼ cup milk
18 -
2 large eggs
19 -
1 teaspoon vanilla extract
→ Topping
20 -
2 tablespoons raw sugar
21 -
2 tablespoons pumpkin seeds
# Step-by-Step Guide:
01 -
In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth and creamy. Transfer the mixture to a piping bag or ziplock bag and refrigerate for 30 minutes.
02 -
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
03 -
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
04 -
In a large bowl, combine canned pumpkin purée, granulated sugar, light brown sugar, vegetable oil, melted butter, milk, eggs, and vanilla extract. Beat with a hand mixer until smooth and homogenous.
05 -
Gently fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing to maintain a tender crumb.
06 -
Spoon the batter evenly into the prepared liners, filling each about ¾ full. Pipe approximately 1 tablespoon of chilled cream cheese filling into the center of each muffin.
07 -
Sprinkle each muffin with raw sugar and pumpkin seeds. Bake in the preheated oven for 18 to 22 minutes, or until muffin tops are set and a toothpick inserted into the pumpkin portion comes out clean.
08 -
Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
Chilling the cream cheese filling helps maintain its shape when piping into the batter.