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Pumpkin Cream Cheese Muffins

A close-up of a Pumpkin Cream Cheese Muffin, split open to reveal a creamy center, topped with frosting and cinnamon.
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Moist pumpkin muffins with a tangy cream cheese filling, perfect for fall baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 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 the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Add the pumpkin mixture to the butter mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. In another small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth.
  8. Spoon about 2 tablespoons of pumpkin batter into each muffin liner.
  9. Add a teaspoon of the cream cheese mixture to the center of each muffin.
  10. Top with another tablespoon of pumpkin batter, ensuring the cream cheese is covered.
  11. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a Starbucks-style muffin, you can add a streusel topping made from flour, brown sugar, cinnamon, and melted butter.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These muffins freeze well. Wrap them individually in plastic wrap, then place them in a freezer bag for up to 3 months.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-cream-cheese-muffins/