Description
Soft, warmly spiced pumpkin muffins hide a luscious cream cheese center in every bite. They are the cozy fall treat your coffee break has been waiting for.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (225 g) pumpkin puree
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (105 g) packed light brown sugar
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 8 oz. (226 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Beat softened cream cheese with powdered sugar until smooth, then mix in the egg yolk and vanilla.
- Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a large bowl.
- In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Add about 1 tablespoon of pumpkin batter to each muffin cup.
- Add about 1 tablespoon of cream cheese filling to the center of each muffin.
- Divide the remaining pumpkin batter over the cream cheese filling, making sure the filling is completely covered.
- Bake for 18 to 22 minutes, until the pumpkin tops are set and a toothpick inserted into the pumpkin portion comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool further before serving
- Prep Time: 15
- Cook Time: 20
- Category: Cooking
- Cuisine: American