Dessertsbellyfull4.7
Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are moist, cozy, and filled with a sweet cheesecake center. They taste like bakery-style muffins but are so simple to make at home for an easy fall breakfast or snack.
👥 12 Servings⏱️ Prep & Cook: 37 min⏳ Prep: 15 min🔥 Cook: 22 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Prep
2
Preheat oven to 400°F. Line 12 regular-sized muffin cups with paper liners.
3
Cream
4
In a medium mixing bowl, beat cream cheese until smooth. Then blend in the egg, sugar, and vanilla until well incorporated. Set aside.
large egg (room temperature)1large eggs2sugar2 tablespoons¾ cup granulated sugarvanilla1 teaspoon
5
Mix
6
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir in the pumpkin, oil, eggs, and pecans just until moistened (do not overmix!)
sugar2 tablespoons¾ cup granulated sugarbaking powder1 teaspoonbaking soda1 teaspoonlarge egg (room temperature)1large eggs2
7
Layer
8
Divide HALF the batter evenly among muffin cups. Drop the cream cheese mixture by scant tablespoonfuls over the batter. Top with the remaining batter. (It's ok if a bit of cheesecake filling pokes out of the top or on the sides.)
9
Bake for ⏱️ 5 minutes at 400°F, then without opening the door, reduce the oven temperature to 350°F and continue baking for another ⏱️ 15-17 minutes (for a total time around ⏱️ 20-22 minutes) until a toothpick inserted in the center comes out clean.
10
Serve
11
Let it rest for ⏱️ 10 minutes and enjoy!
Nutrition Facts
calories
254 kcal
fat Content
11 g
serving Size
1 muffin
fiber Content
2 g
sugar Content
16 g
sodium Content
265 mg
protein Content
5 g
trans Fat Content
0.004 g
cholesterol Content
60 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
unsaturated Fat Content
6 g
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