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Pumpkin Cream Cheese Muffins
Bakery

Pumpkin Cream Cheese Muffins

45 minServes 12Nutri-Score D€€
from @munchiesbymallory8 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains219 g
  • granulated sugarPantry150 g
  • brown sugarPantry165 g
  • baking sodaPantry5 g
  • pumpkin spiceSpices5 g
  • pumpkin pureePantry425 g
  • vegetable oilPantry120 ml
  • eggs (room temperature)Dairy2 pieces
  • vanilla extract (divided)Pantry10 ml
  • cream cheese (room temperature)Dairy113 g
  • granulated sugar (for the filling)Pantry25 g
  • all-purpose flour (for the filling)Grains8 g
  • milkDairy5 ml

per serving

Nutrition

183kcal

Carbs
28 g
Proteins
3 g
Fat
7 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Mix the dry ingredients

    • Combine the flour, granulated sugar, brown sugar, baking soda and pumpkin spice in a bowl.
    Step 1

  2. Mix the wet ingredients

    • In a separate bowl, combine the pumpkin puree, vegetable oil, eggs and vanilla extract.
    Step 2

  3. Combine the batter

    • Gently fold the dry mix into the wet mix.
    • Do not overmix the batter.
    Step 3

  4. Fill the muffin pan

    • Scoop the batter into a lined muffin pan.
    Step 4

  5. Make the cream cheese filling

    • Combine the cream cheese, granulated sugar, flour, milk and vanilla extract until smooth.
    • Transfer the filling to a piping bag.
    Step 5

  6. Pipe the filling

    • Pipe the cream cheese mixture into the center of each muffin.
    Step 6

  7. Bake the muffins

    • Bake at 180 °C until a toothpick comes out clean.
    Step 7
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