Description
These Pumpkin Cream Cheese Muffins are a delightful autumn treat combining the warm spices of pumpkin pie with a creamy maple-infused cream cheese center. Perfectly moist and lightly spiced, these muffins make an excellent breakfast or snack, offering the comforting flavors of fall in every bite.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1 tablespoon pumpkin pie spice (purchased or homemade)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/4 cup neutral oil (such as vegetable or canola oil)
- 1 tablespoon vanilla extract
Cream Cheese Topping
- 8 ounces cream cheese, softened
- 2 tablespoons maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a standard 12-cup muffin tin with muffin liners or grease the cups lightly.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt thoroughly to ensure even distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, unsweetened applesauce, neutral oil, and vanilla extract. Stir to blend them smoothly.
- Form Batter: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, forming a smooth batter without overmixing to maintain muffin tenderness.
- Prepare Cream Cheese Mixture: Using a hand or stand mixer, beat the softened cream cheese and maple syrup on high speed until the mixture becomes fluffy and well combined, creating a sweet and creamy filling.
- Fill Muffin Cups: Evenly divide the muffin batter among the 12 muffin cups, filling each about two-thirds full. Spoon a heaping tablespoon of the maple cream cheese mixture onto the center of each muffin. Using a clean spoon, gently press the cream cheese down so it sinks slightly and the batter rises along the edges, leaving a visible circle of cream cheese on top.
- Bake: Bake the muffins in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Allow the muffins to cool completely, about 1 hour, before serving to ensure the cream cheese filling sets nicely.
- Store: Enjoy immediately or store in the refrigerator for up to one week. Note that these muffins do not freeze well due to the cream cheese filling.
Notes
- Be careful not to overmix the batter to keep muffins tender and light.
- Use pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- The cream cheese mixture adds a luscious surprise center, so ensure it is well-beaten for fluffiness.
- Muffins are best enjoyed at room temperature after cooling completely.
- Because of the cream cheese center, these muffins do not freeze well; refrigerate leftovers instead.
