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Pumpkin Cream Cheese Muffins
Bakery

Pumpkin Cream Cheese Muffins

45 minServes 12Nutri-Score D€€
from @munchiesbymallory5 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains250 g
  • baking sodaPantry5 g
  • baking powderPantry5 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g
  • pumpkin puree (canned, at room temperature)Pantry425 g
  • granulated sugarPantry200 g
  • brown sugar (packed)Pantry100 g
  • vegetable oilPantry120 ml
  • eggs (at room temperature)Dairy2 pieces
  • vanilla extractPantry10 ml
  • cream cheese (softened)Dairy200 g
  • powdered sugarPantry60 g
  • egg yolkDairy1 piece

per serving

Nutrition

223kcal

Carbs
28 g
Proteins
4 g
Fat
11 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Preheat and prepare the pan

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

  2. Mix the dry ingredients

    • Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
    Step 2

  3. Make the pumpkin batter

    • Whisk the pumpkin puree with the granulated sugar, brown sugar, oil, eggs and vanilla extract until smooth.
    • Fold the dry ingredients into the wet mixture until just combined.
    Step 3

  4. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar and egg yolk until smooth.
    • Transfer the filling to a resealable bag and snip off a corner.
    Step 4

  5. Fill the muffin cups

    • Spoon the pumpkin batter into the muffin cups.
    • Pipe the cream cheese filling into the center of each muffin.
    Step 5

  6. Bake the muffins

    • Bake until a toothpick inserted near the edge comes out clean.
    Step 6

  7. Cool

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    Step 7
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