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Clean recipe · cheflindseyfarr.com

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins have a warmly spiced pumpkin batter with a sweet, tangy cream cheese filling pressed into the center before baking. The filling bakes into a soft, distinct layer surrounded by a tender, moist crumb.

Original recipe: cheflindseyfarr.com

Yield:
12 servings
Prep:
15 min
Cook:
20 min
Total:
35 min
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Pumpkin Cream Cheese Muffins

Ingredients

  1. ½ cup light brown sugar
  2. 1 cup granulated sugar
  3. ½ cup vegetable oil
  4. 2 whole eggs
  5. 7 ½ oz pumpkin puree (this is ½ of one 15 oz can )
  6. 2 cups all-purpose flour
  7. ¾ teaspoons baking soda
  8. ¾ teaspoons baking powder
  9. ¾ teaspoons kosher salt
  10. 1 ½ tablespoons pumpkin spice mix
  11. 3 oz Philadelphia cream cheese
  12. ¾ tablespoons granulated sugar
  13. ¼ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line 12 standard muffin tins with liners.
  2. In a medium bowl beat cream cheese with sugar until smooth and then add vanilla. This can also be done easily by hand if the cream cheese is slightly softened.

  3. Mix the Batter:

    Combine flour, baking soda, baking powder, salt and pumpkin spice in a medium bowl. Whisk to incorporate, set aside.
  4. Whisk together light brown sugar, sugar, oil, and eggs. Whisk in puree.
  5. Fold in the dry ingredients until just combined.
  6. Scoop or spoon muffin batter between the prepared liners. Using a small cookie scoop (about an inch wide), scoop cream cheese mixture into the center of each and press down slightly.
  7. Bake in preheated oven about 20 minutes or until a toothpick comes out with a few clinging crumbs or they spring back lightly to the touch.