Pumpkin Cream Cheese Muffins

5 from 12 votes

These pumpkin cream cheese muffins are super soft pumpkin muffins filled with cream cheese. These pumpkin muffins are full of spices and bake really tall.

Prep Time20

Cook Time14

Total Time34

Servings: muffins

Calories: 269kcal

Ingredients

Pumpkin Muffins

2 cups All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoon Ground cinnamon
1 teaspoon Pumpkin pie spice
¼ teaspoon Ground nutmeg
15 oz Pumpkin puree 1 can of puree
½ cup Unsalted butter melted and cooled
¾ cup Brown sugar packed light or dark
1 Large egg room temperature
1 teaspoon Pure vanilla extract
¼ cup Sour cream room temperature
½ cup Buttermilk room temperature
Coarse sugar like sugar in the raw

Cream Cheese Filling

4 oz Cream cheese room temperature
2 tablespoon White granulated sugar
1 teaspoon All-purpose flour
1 teaspoon Milk
1 teaspoon Pure vanilla extract

US Customary - Metric

Instructions

Pumpkin Muffins

In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture.
2 cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg, 15 oz Pumpkin puree
In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.
½ cup Unsalted butter, ¾ cup Brown sugar, 1 Large egg, 1 teaspoon Pure vanilla extract, ½ cup Buttermilk, ¼ cup Sour cream

Cream Cheese Filling

Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher)
Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top.
Coarse sugar
In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth.
4 oz Cream cheese, 2 tablespoon White granulated sugar, 1 teaspoon All-purpose flour, 1 teaspoon Milk, 1 teaspoon Pure vanilla extract
Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins.
Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition