Description
Seasonal spices elevate these pumpkin cream cheese muffins to a new level of autumn indulgence. Warm bakery aromas and rich cream cheese filling make these muffins perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 4 ounces (113 grams) cream cheese, softened
- 1/2 cup vegetable oil
Dry Ingredients:
- 3/4 cups (90 grams) all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Filling Ingredients:
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Prepare the oven by heating to 350F (175C) and setting up a 12-cup muffin tin with liners or generous grease coating.
- Create a dry ingredient blend by whisking flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium mixing bowl.
- Develop a smooth wet mixture by combining granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract in a large bowl using vigorous whisking.
- Carefully incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a light texture.
- Craft the cream cheese filling by blending cream cheese, sugar, egg yolk, and vanilla extract until achieving a smooth, creamy consistency.
- Layer the muffin cups strategically: first add 2 tablespoons of pumpkin batter, then 1 teaspoon of cream cheese mixture, followed by another tablespoon of pumpkin batter, ensuring cups are filled approximately 3/4 full.
- Create an artistic marbled effect by delicately swirling the cream cheese mixture using a toothpick, creating elegant patterns throughout the batter.
- Bake the muffins for 18-20 minutes, confirming doneness by inserting a toothpick that comes out clean.
- Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling, preserving their delicate texture and flavor.
Notes
- Check flour freshness by ensuring no clumps and using a sifter for smoother, lighter muffin texture.
- Experiment with alternative flours like almond or whole wheat for gluten-free or more nutritious options.
- Use room temperature ingredients to help cream cheese and eggs blend seamlessly and create consistent batter.
- Avoid overmixing batter to prevent tough, dense muffins – stop stirring when dry ingredients are just incorporated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 205
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg