PUMPKIN CREAM CHEESE MUFFINS
These Pumpkin Spice Cream Cheese Muffins are perfect for fall! If you have ever had Tim's or Starbucks muffins, then this muffin recipe is the perfect cross between the two.
Ingredients
CREAM CHEESE FILLING
- ¾ cup Cream Cheese 188g
- ¾ cup Powdered Sugar 90g
- ¾ tsp Vanilla
- ½ tbsp Milk
MUFFIN BATTER
- 2 tsp Vanilla
- 2 Large Room Temp Eggs
- 2 ½ tsp Baking Powder
- 1 cup + 2 tbsp Sugar
- ½ tbsp Cinnamon
- ½ tbsp Pumpkin Spice
- 2 cups Flour
- 1 tsp Oil
- ½ cup Melted Unsalted Butter 113g
- ½ tsp Salt
- ¼ cup Room Temp Milk
- ½ cup Pumpkin Puree not pumpkin pie filling
TOPPING
- ¼ cup Pumpkin Seeds
Instructions
CREAM CHEESE FILLING
- Mix 3/4 block room temperature cream cheese (188g) with 3/4 cup powdered sugar (90g), 3/4 tsp vanilla and 1/2 tbsp milk.
- Use a small scoop (1tbsp) and portion out 12 balls. Freeze for 1 hour.
MUFFIN BATTER
- For your dry ingredients, add in 2 cups flour (250g), 1 cup sugar, 2 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1 1/2 tsp pumpkin spice, 1/2 tsp salt and mix until well combined.
- Add in 2 tsp vanilla, 2 room temperature large eggs, 1 tsp oil, 1/2 cup melted unsalted butter (113g), 1/4 cup milk (60ml), and 1/2 cup pure pumpkin puree.
- Pour 2 tbsp batter into each baking cup, then one of the cream cheese ball and then top it with 1 tbsp batter. Repeat for each cup. If you prefer more batter on top, then start with 1 tbsp batter then cream cheese and finish with 2 tbsp batter.
- Top with 1/4 cup pumpkin seeds (optional).
- Bake at 425F for 7-9 mins then reduce to 350f (without opening the oven) and bake for 9-11 mins.
- Let cool in the pan for at least 15 mins before removing and cooling completely.