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Perfect Pumpkin Muffins with Cream Cheese Filling

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These perfect pumpkin muffins with cream cheese filling are tender, moist, and packed with warm fall spices. A hidden cream cheese center makes every bite a delightful surprise, perfect for brunch, Thanksgiving, or a cozy weekday treat.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil
  • ¼ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons turbinado sugar (optional, for topping)
  • ¼ cup chopped pecans (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Take cream cheese, eggs, and buttermilk out of the fridge to come to room temperature (about 20 minutes).
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with an electric mixer until smooth (30 seconds). Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until combined and creamy (about 1 minute). Set aside; if too soft, refrigerate while making batter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, 1 cup sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt for about 30 seconds.
  4. Mix wet ingredients: In a separate medium bowl, whisk eggs until light and frothy (about 1 minute). Add pumpkin puree, vegetable oil, buttermilk, and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Fill muffin cups: Drop a heaping tablespoon of batter into each liner, filling about one-third full.
  7. Add cream cheese filling: Drop a rounded teaspoon of cream cheese mixture into the center of each muffin cup, on top of the batter. Keep it centered, not touching the edges.
  8. Top with remaining batter: Divide remaining batter evenly over the filling. Gently spread to cover filling completely. Cups should be about three-quarters full.
  9. Add topping (optional): Sprinkle a pinch of turbinado sugar over each muffin. Add chopped pecans if desired.
  10. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes. At 18 minutes, insert a toothpick into the muffin part (not filling). If it comes out clean or with a few moist crumbs, they’re done. Tops should be golden brown and spring back when lightly touched.
  11. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely (at least 20 minutes) before serving.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Keep cream cheese filling centered to prevent leaking. Test doneness by inserting toothpick into muffin part, not filling. Muffins are best on day two. Store in airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, fall baking, pumpkin spice, easy muffins, Thanksgiving brunch

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