Description
These Pumpkin Cream Cheese Muffins are soft, moist, and packed with sweet cream cheese filling. Made with pumpkin puree and warm pumpkin pie spice, they are the perfect fall breakfast or dessert.
Ingredients
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup oil
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cream Cheese Filling: 1 large egg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with nonstick cooking spray.
- In a large bowl, combine the pumpkin puree, eggs, brown sugar, oil, sour cream, and vanilla extract.
- In a separate small bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Prepare the cream cheese filling by adding the cream cheese, egg, granulated sugar, and vanilla to a medium bowl. Whisk until smooth and lump-free.
- Transfer the cream cheese filling to a piping bag and pipe about 1 tablespoon into the center of each muffin.
- Bake for 15-20 minutes, or until the muffins are set and no longer jiggly.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
For the best texture, do not overmix the muffin batter after adding the dry ingredients. Let the muffins cool completely before serving so the cream cheese filling can set. Store leftover muffins in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American