Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Leah Maroney
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 12 muffins
Ratings

 Pumpkin fever is in the air!  It starts before summer is even over and journeys all the way until Thanksgiving.  What better way to start a fall morning, than with a pumpkin spice flavored breakfast? These pumpkin cream cheese muffins are a super easy breakfast treat.  They have all of the delicious pumpkin spice flavor, along with a creamy, sweet cream cheese center.  

I like using organic pumpkin puree, but any pumpkin puree will do.  I don't think it's worth it to roast your own pumpkin, but you totally can if you are up for it! 

Pumpkin Spice Scones are a second favorite of mine.  You can serve both of these delicious baked goods at your next fall brunch!  The muffins are also a perfect treat for house guests or anyone in need of a sweet pick me up.  

You can also spice up these muffins with chopped nuts, a streusel topping, or just a little powdered sugar.  You can also use pumpkin pie filling instead of the puree and pumpkin pie spice!

What You'll Need

  •  6 tablespoons of unsalted butter, melted
  • 1/2 cup of sour cream
  • 3/4 cup of whole milk
  • 1 large egg
  • 1 cup of pumpkin puree
  • 2 teaspoons of pumpkin pie spice
  • 1 1/2 cup of unbleached all purpose flour
  • 2 1/2 teaspoons of baking powder
  • 1/4 cup of  brown sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 6 ounces of cream cheese, softened
  • 1/2 cup of powdered sugar

How to Make It

  1.  Line a muffin tin with paper baking cups.  Preheat the oven to 400 F.
  2. Make sure to let the butter cool slightly after you have melted it.  Combine it with the sour cream, whole milk, pumpkin, pumpkin pie spice, vanilla extract, and egg in a measuring cup. Beat the ingredients until completely combined.
  3. Add the flour, baking powder, sugar, and salt to a mixing bowl.  Stir until it is combined.
  4. Gently fold in the wet mixture into the dry mixture.  Be really careful to not over mix.  Just make sure there aren't any dry ingredients left in the bowl.  
  1. Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 1/2 of the way full. 
  2. Mix together the softened cream cheese and powdered sugar in a small bowl.  Roll a small ball of the cream cheese mixture and place on top of the batter in the muffin tin, repeat until each muffin well has a ball of cream cheese.  Cover the cream cheese with muffin batter until completely covered. 
  3.   Bake in the oven for about 20 minutes, or until a toothpick comes out clean.