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Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are the perfect combination of moist and savory on the outside and sweet and tangy on the inside! Pumpkin season is officially underway and these muffins are here for it!
👥 24 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 and spray a muffin tin with cooking spray.
2
Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip. (just a regular round piping tip will do fine)
cream cheese (softened)8 ouncessugar2 cupspowdered sugar1 cup
3
Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
ground cinnamon1 teaspoonground nutmeg1 teaspoonground cloves1 teaspoonsalt1 teaspoonbaking soda1 teaspoonlarge eggs4sugar2 cupspowdered sugar1 cuppumpkin puree2 cups
4
Fill muffin tins 2/3 full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter. (Just guess, it doesn't need to be exactly 2 tablespoons, just enough to fill the center of the muffin)
5
Bake for ⏱️ 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in airtight container at room temperature.
Nutrition Facts
calories
205 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
23 g
sodium Content
179 mg
protein Content
3 g
cholesterol Content
38 mg
carbohydrate Content
36 g
saturated Fat Content
3 g
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