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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

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Indulge in the cozy flavors of autumn with these delightful Pumpkin Cream Cheese Muffins. Perfectly spiced and filled with a rich cream cheese center, these muffins make an ideal breakfast option or a sweet afternoon treat. Their soft texture and comforting taste are sure to please everyone in your family. These muffins are not only simple to prepare but also versatile enough for any occasion, whether you’re hosting a brunch or enjoying a quiet morning at home. Each bite is like a warm hug, making these muffins a must-try for fall baking!

Ingredients

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  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg
  • 15 oz pumpkin puree (1 can of puree)
  • 1/2 cup unsalted butter (melted and cooled)
  • 3/4 cup brown sugar (packed light or dark)
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream (room temperature)
  • 1/2 cup buttermilk (room temperature)
  • Coarse sugar (like sugar in the raw)
  • 4 oz cream cheese (room temperature)
  • 2 tbsp white granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the cream cheese filling by mixing cream cheese, white granulated sugar, all-purpose flour, milk, and pure vanilla extract until smooth.
  3. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg.
  4. In another bowl, mix pumpkin puree, melted butter, brown sugar, egg, pure vanilla extract, sour cream, and buttermilk until creamy.
  5. Combine wet and dry ingredients gently until just mixed.
  6. Fill muffin tins halfway with batter; add a dollop of cream cheese filling then top with more batter.
  7. Sprinkle coarse sugar on top.
  8. Bake for 14 minutes or until a toothpick comes out clean. Cool before serving.

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