Description
Enjoy deliciously soft Pumpkin Cream Cheese Muffins filled with creamy goodness – perfect for breakfast or dessert! Try this recipe today!
Ingredients
Scale
- 2 cups all-purpose flour
- 15 oz pumpkin puree (1 can of puree)
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup brown sugar (packed light or dark)
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1/4 cup sour cream (room temperature)
- 1/2 cup buttermilk (room temperature)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ground nutmeg
- 4 oz cream cheese (room temperature)
- 2 tbsp white granulated sugar
- 1 tsp all-purpose flour
- 1 tsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl, mix pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth.
- Fold the dry mixture into the wet mixture until just combined.
- Prepare the cream cheese filling by mixing cream cheese with sugar, flour, milk, and vanilla until smooth.
- Fill muffin cups halfway with batter; add a dollop of cream cheese filling and top off with remaining batter.
- Bake for about 14 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg