Description
Soft, spiced pumpkin muffins topped with a creamy swirl of tangy cream cheese, perfect for cozy fall vibes and made right in your kitchen.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk or dairy-free alternative
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Spoon the batter into the lined muffin cups, filling each about ¾ full. Use a piping bag or spoon to add a dollop of cream cheese filling on top of each muffin. Gently press the filling down into the batter.
- Sprinkle pumpkin seeds on top for a crunchy finish (optional).
- Place the muffins in the oven and bake for 18-22 minutes. Check with a toothpick inserted into the muffin (not the cream cheese) to see if it comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
[‘Ensure eggs and cream cheese are at room temperature for smooth mixing.’, ‘Stir the batter until just combined for light and fluffy muffins.’, ‘Chilling the cream cheese mixture slightly can help it hold its shape during baking.’, ‘Use fresh spices for the best flavor.’, ‘Taste the batter before baking and adjust sweetness if needed.’, ‘If the cream cheese filling sinks too much, try freezing the filling for 10 minutes before adding it to the muffins.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Fat: 11
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, cream cheese muffins, fall recipes, Starbucks copycat, pumpkin spice, autumn treats