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Soft, moist pumpkin muffins with warm fall spices and a sweet, tangy cream cheese center. Baked tall with a golden spiced crumb, perfect for cozy breakfasts and snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg
  • 15 oz pumpkin puree (1 can), blotted dry
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup packed brown sugar (light or dark)
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • Coarse sugar (such as sugar in the raw) for sprinkling
  • 4 oz cream cheese, softened to room temperature
  • 2 tbsp white granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • 1 tsp pure vanilla extract

Instructions

  1. Remove egg, sour cream, buttermilk, and cream cheese from fridge to come to room temperature (about 2 hours).
  2. Preheat oven to 425°F (220°C). Line muffin pans with liners and space them apart, using only 6 liners per 12-cup pan or use two pans.
  3. Spread the pumpkin puree on a plate and blot with paper towels 3–4 times to remove excess moisture.
  4. Whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl and set aside.
  5. In a separate bowl, combine blotted pumpkin, melted and cooled butter, packed brown sugar, egg, vanilla extract, sour cream, and buttermilk; stir until smooth.
  6. Pour wet mixture into dry ingredients and gently fold with a rubber spatula until just combined (batter should be thick with a few streaks/lumps).
  7. Use a large cookie scoop to mound batter into each liner almost to the brim. Sprinkle coarse sugar on top of each.
  8. Beat softened cream cheese with granulated sugar, flour, milk, and vanilla extract until smooth.
  9. Transfer cream cheese mixture to a piping bag. Insert tip about one-third down into each muffin batter cup and squeeze a dollop of filling into the center.
  10. Bake at 425°F for 8 minutes, then lower oven temperature to 350°F and bake an additional 6–8 minutes, until a toothpick inserted into the cake portion (avoiding the cream cheese) comes out clean.
  11. Let muffins rest in the hot pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting pumpkin puree removes excess moisture and prevents dense muffins while intensifying pumpkin flavor., Using 6 liners per 12-cup pan (spaced apart) helps muffins rise tall with domed tops., Letting the batter rest briefly before adding the cream cheese filling improves gluten relaxation and rise., Choosing dark brown sugar deepens flavor but darkens muffin color., You can prepare the cream cheese filling a day in advance, and muffins can be refrigerated (3-4 days) or frozen (up to 2 months)., For warming refrigerated muffins, microwave 10-20 seconds or oven bake at 300°F for 6-8 minutes. Thaw frozen muffins overnight before warming., Optional add-ins include streusel topping, nuts, or chocolate chips., Dairy substitutes (e.g., plant-based cream cheese) and gluten-free flour blends can be used but may alter texture slightly.

Nutrition

Find it online: https://margorecipes.com/pumpkin-cream-cheese-muffins-2/