Description
These pumpkin cream cheese muffins combine moist, perfectly spiced pumpkin muffins with a tangy, cheesecake-like filling. Easy to make and full of cozy fall flavors, they’re as delicious as the coffee shop version, but better and homemade.
Ingredients
For the Muffins:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup water
For the Cream Cheese Filling:
- 1 (8-oz.) package cream cheese, at room temperature
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a muffin pan with baking cups to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter, sugar, and vanilla extract on medium speed until light and fluffy, approximately 2 minutes.
- Add Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Then add the canned pumpkin and blend until fully combined.
- Combine Dry and Wet Ingredients: Alternately add the sifted dry ingredients and water to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the sides as needed. Do not overmix. Set this pumpkin batter aside.
- Prepare Cream Cheese Filling: In a clean bowl of the stand mixer, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Fill Muffin Cups: Spoon dollops of the pumpkin batter into each muffin cup, filling about three-quarters full. Then add dollops of the cream cheese filling on top of the pumpkin batter. Use a toothpick or sharp knife to gently swirl the two batters together creating a marbled effect.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the muffin (avoiding the cream cheese swirl) comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely for the best texture and flavor.
Notes
- For cream cheese-filled muffins, chill the cream cheese filling for 10–15 minutes to firm it up before piping it into the center of the pumpkin batter in each muffin cup using a piping bag or zip-top bag.
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- To freeze, first freeze the cooled muffins on a baking sheet in a single layer until firm. Then layer them between sheets of parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator. Note that the cheesecake centers may have a slightly different texture but remain delicious.