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Pumpkin Cream Cheese Muffins
Bakery

Pumpkin Cream Cheese Muffins

45 minServes 12Nutri-Score D€€
from @yummyeats134 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains250 g
  • baking sodaPantry5 g
  • baking powderPantry5 g
  • pumpkin pie spiceSpices6 g
  • saltSpices3 g
  • granulated sugarPantry200 g
  • brown sugar (packed)Pantry100 g
  • vegetable oilPantry120 ml
  • eggs (room temperature)Other2 pieces
  • pumpkin pureeProduce250 g
  • cream cheese (softened)Dairy200 g
  • powdered sugarPantry50 g
  • vanilla extractPantry5 ml

per serving

Nutrition

203kcal

Carbs
28 g
Proteins
3 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl ×2
  • Whisk
  • Oven

step by step

Method

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Line a muffin pan with paper liners.
    Step 1

  2. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
    • Set the filling aside.
    Step 2

  3. Mix the dry ingredients

    • Whisk the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
    Step 3

  4. Mix the wet ingredients

    • Whisk the granulated sugar, brown sugar, vegetable oil and eggs until combined.
    • Stir in the pumpkin puree.
    Step 4

  5. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined.
    Step 5

  6. Fill the muffin pan

    • Spoon the batter into the liners, filling them about halfway.
    • Add a spoonful of the cream cheese filling in the center.
    • Top with more batter to cover the filling.
    Step 6

  7. Bake the muffins

    • Bake until a toothpick inserted in the center comes out clean.
    Step 7

  8. Cool and serve

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    Step 8
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