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Pumpkin Cream Cheese Muffins
Bakery

Pumpkin Cream Cheese Muffins

40 minServes 12Nutri-Score D€€
from @sugarspiceddreams55 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • canned pumpkin puréePantry180 g
  • butter (melted)Dairy75 g
  • granulated sugarPantry100 g
  • brown sugarPantry50 g
  • eggs (large)Dairy2 pieces
  • buttermilkDairy120 ml
  • vanilla extractPantry7 g
  • all-purpose flourGrains190 g
  • baking sodaPantry5 g
  • baking powderPantry2 g
  • saltSpices3 g
  • cinnamonSpices2 g
  • nutmeg (ground)Spices1 g
  • cream cheese (softened)Dairy115 g
  • powdered sugarPantry15 g
  • vanilla extract (for the filling)Pantry2 ml

per serving

Nutrition

164kcal

Carbs
20 g
Proteins
3 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Muffin pan
  • Piping bag
  • Oven

step by step

Method

  1. Mix the wet ingredients

    • In a bowl, mix the pumpkin purée, melted butter and both sugars until smooth.
    • Add the eggs, vanilla extract and buttermilk and mix to combine.
    Step 1

  2. Fold in the dry ingredients

    • Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
    • Fold until just combined, without overmixing.
    Step 2

  3. Make the cream cheese filling

    • Mix the softened cream cheese, powdered sugar and vanilla extract until smooth.
    Step 3

  4. Fill the muffin cups

    • Fill the muffin cups about three-quarters full with the pumpkin batter.
    • Pipe the cream cheese filling into the center of each muffin.
    Step 4

  5. Bake the muffins

    • Bake at 200 °C for 5 minutes.
    • Reduce the heat to 175 °C and bake until a toothpick comes out clean.
    Step 5
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