Pumpkin Cream Cheese Muffins

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 18-20 muffins 1x
Category: Dessert
Cuisine: American recipes

Pumpkin cream cheese muffins are perfectly moist and tender, packed with some delicious pumpkin spice, and filled with a soft cream cheese center. They make a perfect fall treat for breakfast, snack or dessert. Enjoy with your favorite warm drink!

Ingredients

Scale

For the muffins:

1 ⅔ cups (200g) all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
2 ½ teaspoon pumpkin spice*
½ teaspoon salt
½ cup or 1 stick (115g) unsalted butter, softened at room temperature
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup (225g) pumpkin puree
⅓ cup (80 ml) water

For the cream cheese filling:

4.5 ounces (130g) cream cheese, softened at room temperature
3 Tablespoons sugar
1 egg, at room temperature (not cold)
1 teaspoon vanilla extract

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Instructions

Important! Make sure that butter and cream cheese are at room temperature and completely softened before starting the recipe.

Preheat the oven to 350°F (180°C) and line a muffin pan with muffin cups.
For the muffins. In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice*, and salt. Set aside.
In a large bowl and using a hand mixer, cream together softened butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, and pumpkin puree. Mix until well combined.
Pour the dry ingredients into the wet ingredients in two or three additions, adding the water in the middle of the process. Stir well until combined (do not overmix the batter).
For the cream cheese filling, beat together cream cheese, sugar, egg and vanilla, using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment.
Divide the pumpkin mixture into the muffin pan, filling up to ⅔ full. Add the cream cheese filling in the center of each muffin cup, and cover with the remaining pumpkin mixture, up to ¾ full. Gently swirl the tops with a toothpick or the blade of a sharp knife for a beautiful finish.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, and transfer to a wire rack to cool completely.

Notes

* Homemade pumpkin pie spice (yields: 3 tablespoons): 2 Tablespoons ground cinnamon, 1 Tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves. You can use it in various desserts such as an apple pie, pancakes and waffles, but also in mulled-wine.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio