Pumpkin Cream Cheese Muffins
Deliciously moist pumpkin muffins filled with a rich cream cheese center and topped with a sprinkle of coarse sugar. Perfect for cozy fall mornings or holiday gatherings.
Equipment
- Muffin tin
- Paper Liners
- Mixing Bowls
- Whisk
- Spatula
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp ground nutmeg
- 15 oz pumpkin puree (1 can)
- ½ cup unsalted butter melted and cooled
- ¾ cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream room temperature
- ½ cup buttermilk room temperature
- coarse sugar for topping
For the Cream Cheese Filling
- 4 oz cream cheese room temperature
- 2 tbsp granulated sugar
- 1 tsp all-purpose flour
- 1 tsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl, mix together melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk until smooth.
- Gradually fold the wet mixture into the dry mixture until just combined. Do not overmix.
- In a small bowl, prepare the cream cheese filling by combining cream cheese, sugar, flour, milk, and vanilla until smooth.
- Spoon pumpkin batter into muffin cups, filling halfway. Add a dollop of cream cheese filling in the center, then cover with more batter.
- Sprinkle coarse sugar on top of each muffin for crunch.
- Bake for 20–25 minutes, until tops are lightly golden and a toothpick comes out clean (ignoring cream cheese filling).
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are best served slightly warm. Store leftovers in the refrigerator in an airtight container for up to 4 days or freeze for up to 2 months.