Description
These muffins bring cozy fall flavor to every bite with a soft pumpkin crumb and a rich, creamy center. They are the perfect bakery-style treat for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour (220 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed brown sugar (100 g)
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs
- 1 cup pumpkin puree (240 g)
- 1 teaspoon vanilla extract
- 8 oz. full-fat cream cheese, softened (226 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar for topping (25 g)
- 1/2 teaspoon ground cinnamon for topping
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
- In a separate bowl, whisk granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined.
- Spoon pumpkin batter into the muffin cups, add cream cheese filling to the centers, then cover with more pumpkin batter.
- Mix cinnamon and sugar together and sprinkle lightly over the muffin tops.
- Bake for 18 to 22 minutes, until the pumpkin portion is set and a toothpick comes out with a few moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool further
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Cuisine: American