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Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins - Tasty

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Enjoy Starbucks-style pumpkin cream cheese muffins with a moist crumb and tangy cream cheese filling. These easy muffins are a perfect fall treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir in the pumpkin puree until the batter is smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. In a small bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  7. Spoon about two-thirds of the pumpkin batter into the prepared muffin cups.
  8. Add a dollop of the cream cheese mixture to the center of each muffin cup.
  9. Top with the remaining pumpkin batter, ensuring the cream cheese is mostly covered. You can swirl it gently with a toothpick if desired.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you don’t overmix the batter.
  • You can adjust the amount of cream cheese filling to your preference.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

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