Pumpkin Cream Cheese Muffins
Tender pumpkin muffins with a rich, velvety cream cheese centre are a fall staple in our house. The batter is warmly spiced with cinnamon and pumpkin pie seasoning, and every bite gives way to a pocket of sweet, tangy cream cheese piped right into the middle. They come together in one bowl for the batter and one bowl for the filling, no mixer required, and they smell like a candle store the moment they hit the oven.
Ingredients
Pumpkin Muffin
- 425 g pumpkin purée
- 60 ml vegetable oil
- 80 ml milk
- 2 large eggs
- 100 g granulated sugar
- 100 g brown sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie seasoning
- 1 tsp ground cinnamon
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Cream Cheese Filling
- 227 g cream cheese softened
- 60 g powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare. Preheat your oven to 350°F and line a 12-count muffin tin with paper liners.
- Whisk the pumpkin base. In a large bowl, whisk together the pumpkin purée, vegetable oil, milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie seasoning, and cinnamon until completely smooth.
- Fold in the dry ingredients. Gently mix the flour, baking soda, and baking powder into the pumpkin mixture just until combined. Do not overmix, a few small lumps are fine.
- Make the filling. In a separate medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until totally smooth, then transfer the mixture into a piping bag.
- Assemble the muffins. Divide the pumpkin batter evenly among the 12 muffin liners, then pipe the cream cheese filling directly into the centre of each unbaked muffin.
- Bake. Bake at 350°F for 25 to 30 minutes, until the pumpkin edges are set and a toothpick inserted into the cake part comes out clean.