Easy Pumpkin Cream Cheese Muffins
User Reviews
5
Easy Pumpkin Cream Cheese Muffins
Description
Combining all-purpose flour, sugar, baking powder, soda, salt, and pumpkin pie spice creates a spiced dry base. The wet ingredients include canned pumpkin puree, melted butter, plain yogurt, vanilla extract, and egg, which add moisture and richness to the batter. Cream cheese is blended with sugar, vanilla, flour, and milk to make the filling that forms a marbled layer inside the muffins.
The batter is layered in muffin tins with cream cheese between, then swirled gently before baking. This process balances the sweet and slightly tangy cream cheese with the soft, spiced pumpkin muffin. Baking at 350°F yields tender muffins with a cleanly set swirl and a crumb that holds moisture.
These muffins are suited for a breakfast treat or snack and can be made with care to avoid overmixing, which ensures a light texture without dense spots. Proper portioning prevents overflow in the baking cups, maintaining pleasing shapes and portions.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 15 ounces pumpkin puree canned
- ½ cup butter melted and cooled, unsalted
- ½ cup PLAIN yogurt
- 1 tsp vanilla extract
- 1 egg lightly beaten
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 tsp vanilla extract
- 2 tsp all-purpose flour
- 5 TBS sugar
- 2 tsp milk
Instructions
- Preheat oven to 350 degrees.
- Spray a muffin pan generously with baking spray or insert liners in the sections, set aside
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice, set aside
- In a large bowl whisk together the pumpkin puree, butter, yogurt, vanilla, and egg
- Make a well in the middle of the dry ingredients and add the wet ingredients to the dry. Stir everything together until combined and there are no more dry spots, set aside.
- In a medium-sized bowl add the cream cheese, vanilla, flour, sugar, and milk. With a hand mixer on medium-speed mix until smooth and combined.
- Fill the muffin tin 1/3 up with muffin batter. Add 1 TBS cream cheese mixture on top. Top with batter until about 3/4 full.
- Take a toothpick and swirl the tops with the cream cheese and batter together.
- Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, invert the tin and let the muffins cool completely on a wired rack.
Notes
- Mix wet and dry ingredients gently to avoid overworking the batter and ensure tender muffins.
- Soften cream cheese to room temperature before mixing to achieve a smooth, lump-free filling.
- Fill muffin tins only about one-third full initially, adding cream cheese filling and then topping with more batter up to three-quarters full to prevent overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 175mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 4023IU | 80% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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