Description
Warm, spiced pumpkin cream cheese muffins bring autumn’s comforting embrace to your breakfast table. Swirled with rich cream cheese and dusted with cinnamon streusel, these muffins invite you to savor the season’s most delightful morning treat.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (305 g) pumpkin puree
- 2 large eggs
- 1 ¾ cups (210 g) all-purpose flour
- 8 oz (226 g) block cream cheese
- 1 large egg (for cream cheese filling)
Sweeteners and Sugars:
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) granulated sugar (for cream cheese filling)
Liquid and Flavor Ingredients:
- ½ cup (118 ml) oil (canola/vegetable)
- ½ cup (118 ml) milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract (for cream cheese filling)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 tsp pumpkin pie spice
Instructions
- Prepare all measuring tools and mixing bowls for efficient ingredient combination.
- Combine vegetable oil, granulated sugar, and pure vanilla extract in a spacious mixing vessel, creating a smooth liquid base.
- Incorporate pumpkin puree, fresh eggs, and milk into the initial mixture, whisking vigorously until ingredients form a uniform, silky texture.
- In a separate container, sift together flour, baking soda, baking powder, kosher salt, and aromatic pumpkin pie spice.
- Gently fold dry ingredients into the moistened mixture, stirring until just incorporated to prevent dense muffin texture.
- Create cream cheese filling by whipping cream cheese and sugar using an electric mixer until light and fluffy.
- Fold egg and vanilla into cream cheese mixture, ensuring complete integration with smooth, consistent motion.
- Arrange paper liners inside muffin tin, providing an even surface for batter distribution.
- Carefully ladle pumpkin batter into each liner, filling approximately two-thirds of each compartment.
- Delicately spoon cream cheese mixture atop pumpkin batter, creating artistic swirls with minimal blending.
- Use a slim knife to marble batters, creating intricate patterns without overmixing.
- Position muffin tin in preheated oven at 375°F, baking for 15-18 minutes until toothpick reveals minimal moisture.
- Remove from oven and allow muffins to cool completely on wire rack, ensuring optimal texture and flavor development.
Notes
- Elevate your baking game with these decadent pumpkin cream cheese muffins that blend seasonal warmth with creamy indulgence.
- Marbling technique is crucial for creating beautiful swirls, so gently fold batters using a knife instead of aggressive stirring.
- Room temperature ingredients ensure smoother mixing and help achieve a more consistent muffin texture.
- Use fresh pumpkin pie spice to maximize the warm, aromatic flavor profile of these autumnal treats.
- Check muffins early to prevent over-baking, as the perfect texture comes from removing them when a few moist crumbs remain on the toothpick.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg