Pumpkin Cream Cheese Muffins Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar (for the filling)
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray to ensure the muffins release easily after baking.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Ensure there are no large clumps of spices so the flavor is evenly distributed.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and the two whole eggs until the mixture is smooth and well combined.
- Gradually add the dry ingredients into the wet ingredients. Stir with a spatula or wooden spoon just until the flour disappears. Be careful not to overmix, as this can make the muffins tough.
- In a separate small bowl, beat the softened cream cheese, the remaining ¼ cup of sugar, the egg yolk, and the vanilla extract until the mixture is creamy and smooth.
- Spoon the pumpkin batter into the muffin liners, filling them about ¾ of the way full. Place a dollop of the cream cheese mixture (about 1 tablespoon) on top of each muffin. Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin batter.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the cake part comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.