Pumpkin Cream Cheese Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 muffins
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Course
Baked Goods
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Cuisine
American
Pumpkin Cream Cheese Muffins
Description
Pumpkin Cream Cheese Muffins offer a layered experience with a softly spiced pumpkin muffin base and a smooth, sweetened cream cheese mixture folded into the batter. The pumpkin puree provides moisture and a silky texture while the mixture of warm spices contributes a cozy profile. A topping of raw sunflower seeds adds texture contrast to the tender crumb. The muffins take about 20 to 25 minutes to bake until a toothpick comes out clean or with a few crumbs, ensuring they remain moist but fully cooked.
The muffins are finished by gently layering the cream cheese filling atop the pumpkin batter and topping with a reserved small amount of batter before sprinkling seeds, creating a visually appealing swirl and textural variety. Once cooled, they can be stored covered at room temperature for everyday enjoying. These muffins suit a seasonal breakfast, snack, or dessert where their balanced flavors and texture changes provide interest.
Ingredients
For cream cheese mixture:
- 8 ounces cream cheese room temperature
- 1 large egg white
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For pumpkin batter:
- 3/4 cup pumpkin puree
- 2 large egg
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cup all-purpose flour
- 3/4 cup light brown sugar lightly packed
- 1-1/2 teaspoons cinnamon
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 4 teaspoons raw shelled sunflower seeds
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with 12 paper liners, set aside.
- Beat together all ingredients for the cream cheese batter in a medium bowl. Set aside.
- In a separate medium bowl, beat together the pumpkin puree, eggs, oil, milk, and vanilla. Set aside.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, nutmeg, baking soda, kosher salt, ground ginger, and allspice.
- Add the pumpkin mixture to the flour mixture and stir to combine, being careful not to over-mix.
- Fill each muffin well about 2/3 full with pumpkin batter, reserving about 6 tablespoons of pumpkin batter for the top.
- Divide the cream cheese batter on top of the muffins, and then add about 1/2 tablespoon of pumpkin batter on top of each. Sprinkle on the sunflower seeds.
- Bake until a toothpick inserted inside comes out clean or with just a couple of crumbs, about 20 to 25 minutes.
- Cool completely. Store leftovers covered at room temperature for up to 3 days.
User Reviews
Overall Rating
5
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