Pumpkin Cream Cheese Muffins
Soft, spiced pumpkin muffins with a hidden sweet cream cheese center, baked bakery-style with tall domed tops.
Servings: 12 muffins
Calories: 255kcal
Cost: 3
Equipment
- 12-cup muffin tin
- paper muffin liners
- 2 mixing bowls
- whisk
- Electric hand mixer for cream cheese filling
- rubber spatula
- measuring cups and spoons
- wire cooling rack
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
Instructions
- Beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Chill the filling while preparing the muffin batter.
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fill each muffin liner halfway with batter, add a rounded teaspoon of chilled cream cheese filling, then cover with more batter until each liner is about three-quarters full.
- Bake at 375°F for 18 to 22 minutes, until the tops spring back and a toothpick inserted into the muffin portion comes out clean.
- Cool the muffins in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Because of the cream cheese filling, store the muffins in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Freeze completely cooled muffins for up to 2 months and thaw overnight in the refrigerator.