How to Cook Tasty Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins. Pumpkin Cream Cheese Muffins - hands down one of my favorite fall pumpkin recipes ever! Baking these makes the house smell incredible! We were at soccer practice when a storm rolled in.

I liked this recipe alot better once I realized that! Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! You can have Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Cream Cheese Muffins

1. It's of Cream Cheese Filling:.
2. It's 1-8 ounce of package cream cheese, at room temperature.
3. You need 1/3 cup of granulated white sugar.
4. You need 1 of large egg, at room temperature.
5. Prepare 1/2 teaspoon of pure vanilla extract.
6. It's of Pumpkin Muffins:.
7. Prepare 1 1/2 cups of all-purpose flour.
8. It's 1 cup of granulated white sugar.
9. It's 1 teaspoon of baking powder.
10. Prepare 1/2 teaspoon of baking soda.
11. You need 1 teaspoon of ground cinnamon.
12. It's 1/2 teaspoon of ground ginger.
13. Prepare 1/4 teaspoon of ground cloves.
14. Prepare 1/2 teaspoon of salt.
15. It's 1/2 cup of unsalted butter, softened.
16. Prepare 2 of large eggs, at room temperature.
17. You need 1 teaspoon of pure vanilla extract.
18. It's 3/4 cup of solid packed, canned pumpkin puree.

These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they're devoured—no butter spread. Cream cheese and pumpkins are two of my ultimate favorite treats. So, I was on a mission to create a muffin that combined my two go-to flavors.

Pumpkin Cream Cheese Muffins step by step

1. Pumpkin Muffins: Preheat your oven to 350 Place your oven rack in the middle of your oven. Butter or spray each muffin cup with a non-stick vegetable spray.
2. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the muffin batter..
3. Pumpkin Muffins: In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, baking soda, ground spices, and salt. Add the butter, eggs, vanilla extract, and pumpkin puree. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30-60 seconds. Scrape down the sides of the bowl as needed..
4. Fill the muffin cups evenly (about 2/3 full) with the batter using two spoons or an ice cream scoop. Make a well in the center of the batter of each muffin and then spoon a few tablespoons of the cream cheese filling into the well..
5. Place in the oven and bake for about 18 - 20 minutes, or until the cream cheese filling has set and the pumpkin feels springy to the touch (a toothpick inserted into the pumpkin part of the muffin will come out clean.) Place on a wire rack to cool..
6. Makes about 12 reg.
7. .

The muffins themselves are light, fluffy, and moist. Then the combination of pumpkin flavors with the cream cheese is pure heaven. Pumpkin Cream Cheese Muffins look pretty cool. They are similar to the Black Bottom Cupcakes only instead of a chocolate batter we use a pumpkin batter. The Pumpkin Muffin batter is really easy to make.

Share :