Recipe: Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are a delicious fall treat that combines the flavors of pumpkin and cream cheese in a moist and fluffy muffin. They are perfect for breakfast or as a snack with a cup of coffee or tea. The pumpkin spice adds warmth and the cream cheese filling adds a tangy and creamy texture. This recipe is easy to make and will become a seasonal favorite!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the canned pumpkin puree and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Spoon a small amount of the muffin batter into each muffin cup, spreading it to cover the bottom.
- Add a spoonful of the cream cheese mixture on top of the batter in each muffin cup.
- Cover the cream cheese with another spoonful of muffin batter, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
These Pumpkin Cream Cheese Muffins are a delicious fall treat that combines the flavors of pumpkin and cream cheese in a moist and fluffy muffin. They are perfect for breakfast or as a snack with a cup of coffee or tea. The pumpkin spice adds warmth and the cream cheese filling adds a tangy and creamy texture. This recipe is easy to make and will become a seasonal favorite!
Nutritional information: Calories per serving, Fat, Carbohydrates, Protein, etc.
These Pumpkin Cream Cheese Muffins are the epitome of fall flavors. The combination of pumpkin, warm spices, and creamy cream cheese filling makes them a perfect treat for crisp autumn mornings or cozy afternoons. The aroma that fills the kitchen while these muffins are baking is simply irresistible.
Making these muffins is a breeze. Start by preheating the oven to 350°F (175°C) and preparing your muffin tin by greasing it or lining with paper liners. In a medium bowl, whisk together the dry ingredients – all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set the dry ingredients aside.
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial to ensure a moist and tender crumb in the muffins. Add the eggs one at a time, beating well after each addition. Then, stir in the canned pumpkin puree and vanilla extract.
Now it’s time to combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can result in tough muffins. The batter should be thick and luscious, with swirls of pumpkin throughout.
In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This will be the delightful surprise in the center of each muffin. Spoon a small amount of the muffin batter into each muffin cup, spreading it to cover the bottom. Then, add a spoonful of the cream cheese mixture on top of the batter in each cup. Finally, cover the cream cheese with another spoonful of muffin batter, filling each cup about ¾ full.
Pop the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be sure to keep an eye on them, as oven temperatures may vary. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
These Pumpkin Cream Cheese Muffins are best enjoyed fresh out of the oven, when the cream cheese filling is still warm and gooey. Serve them with a sprinkle of powdered sugar on top or a dollop of whipped cream for an extra indulgence.
These muffins can be stored in an airtight container at room temperature for up to 3 days. However, I doubt they will last that long – they are bound to disappear quickly!
So, go ahead and give this recipe a try. You won’t be disappointed. Whether you’re hosting a fall brunch or just want a treat for yourself, these Pumpkin Cream Cheese Muffins will hit the spot. Enjoy!