Description
Seasonal spice meets creamy indulgence in these delectable pumpkin cream cheese muffins, blending warm autumn flavors with rich, tangy filling. Sweet meets savory in a single bite that welcomes cool mornings and cozy kitchen memories you’ll cherish.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) Pumpkin puree
- 2 cups All-purpose flour
- 3/4 cup Brown sugar
- 1/2 cup Unsalted butter
- 1/2 cup Buttermilk
- 1 Large egg
Spices and Seasonings:
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin pie spice
- 1/4 teaspoon Ground nutmeg
- 1 teaspoon Pure vanilla extract
Additional Ingredients:
- 1/4 cup Sour cream
- Coarse sugar
- 1/4 cup Coarse sugar (like sugar in the raw)
Instructions
- Prepare dry ingredients by combining flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large mixing bowl. Carefully drain excess moisture from pumpkin puree by gently pressing paper towels multiple times.
- In a separate bowl, whisk together melted butter, pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth and well-integrated.
- Gently fold wet ingredients into dry mixture, stirring until just combined to maintain a light, tender texture. Avoid overmixing to prevent dense muffins.
- Preheat oven to 425℉ and arrange muffin liners strategically in the pan, allowing space for optimal rising.
- Create cream cheese filling by blending cream cheese, sugar, flour, milk, and vanilla extract until silky and uniform using a hand mixer.
- Transfer cream cheese mixture to a piping bag, then carefully inject a dollop into the center of each muffin batter-filled liner.
- Sprinkle coarse sugar generously across muffin tops for added texture and sweetness.
- Bake initially at 425℉ for 8 minutes, then reduce temperature to 350℉ and continue baking for 6-8 minutes until a toothpick emerges clean.
- Allow muffins to rest in the hot pan for 10 minutes, promoting even cooling and preventing structural collapse.
- Transfer to a cooling rack and let completely cool before refrigerating. Note that these muffins are most delectable when served chilled.
Notes
- Drain pumpkin puree thoroughly to prevent soggy muffins and ensure a perfectly fluffy texture.
- Use room temperature ingredients like eggs and cream cheese for smoother mixing and better incorporation.
- Avoid overmixing batter to keep muffins tender and prevent tough, dense results.
- Sprinkle coarse sugar just before baking to maintain its crisp, sparkling texture on top of muffins.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg