Description
Delightful pumpkin muffins with a creamy filling, perfect for cozy autumn mornings.
Ingredients
Scale
- 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)
- 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)
- For the cream cheese filling:
- 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
- Preheat your oven to 350°F and prepare your muffin tin with liners or grease lightly.
- In a bowl, mix together the flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg until combined.
- In another bowl, combine the melted butter and brown sugar. Incorporate the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and buttermilk. Stir until just combined.
- For the cream cheese filling, blend the cream cheese, granulated sugar, flour, milk, and vanilla extract until smooth.
- Fill muffin tins with a scoop of batter, add a spoonful of cream cheese filling, and top with more muffin batter. Sprinkle coarse sugar on top.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean.
- Allow muffins to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
Notes
Ensure your cream cheese is at room temperature to avoid lumps. For extra texture, try adding nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese, fall baking, autumn recipes, dessert
