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Description
Delicious pumpkin muffins with a sweet cream cheese filling, perfect for a fall treat.
Ingredients
Scale
- 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
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In another bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla extract until smooth.
- Spoon about two-thirds of the muffin batter into the prepared muffin cups.
- Place a dollop of the cream cheese mixture on top of the batter in each cup.
- Spoon the remaining muffin batter over the cream cheese filling, covering it completely.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a cream cheese swirl effect, you can gently swirl the cream cheese mixture into the batter with a toothpick before baking.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Room temperature ingredients will help create a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin cream cheese muffins, pumpkin muffins, cream cheese muffins, fall baking, seasonal recipes, easy muffins, homemade muffins