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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins recipe image
These Pumpkin Cream Cheese Muffins are the perfect autumn treat, combining the warm, earthy flavors of pumpkin pie spice with a luscious, tangy cream cheese swirl. The batter is incredibly moist and tender, offering a delightful contrast to the dense, cheesy center that melts into each bite. Made with simple pantry staples like canned pumpkin, flour, and buttery cream cheese, they are easy to whip up on a chilly morning. Whether served with a cup of coffee for breakfast or as an afternoon snack with tea, these muffins bring a cozy, homemade comfort to your table. They are a vegetarian-friendly favorite that captures the essence of fall in every single bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1974.7
Dietary: Vegetarian
Description
These Pumpkin Cream Cheese Muffins are the perfect autumn treat, combining the warm, earthy flavors of pumpkin pie spice with a luscious, tangy cream cheese swirl. The batter is incredibly moist and tender, offering a delightful contrast to the dense, cheesy center that melts into each bite. Made with simple pantry staples like canned pumpkin, flour, and buttery cream cheese, they are easy to whip up on a chilly morning. Whether served with a cup of coffee for breakfast or as an afternoon snack with tea, these muffins bring a cozy, homemade comfort to your table. They are a vegetarian-friendly favorite that captures the essence of fall in every single bite.
Ingredients
  • 4 Beaten Eggs
  • 2 cup Sugar
  • 1/2 cup Oil
  • 1 cup Pumpkin
  • 2 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking soda
  • 6 ounce Cream cheese
  • 1 tablespoon Sugar
  • 1 tablespoon Pumpkin pie spice
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC) and line a 12-cup muffin tin with paper liners.
  2. 2
    In a large bowl, whisk together 3 beaten eggs, 2 cups sugar, oil, and pumpkin puree until well combined.
  3. 3
    In a separate medium bowl, combine flour, pumpkin pie spice, baking soda, and salt.
  4. 4
    Pour the dry ingredients into the wet mixture and stir gently until just combined; do not overmix.
  5. 5
    In a small bowl, beat the remaining 1 egg with softened cream cheese and 1 tablespoon sugar until smooth and creamy.
  6. 6
    Spoon a layer of the pumpkin batter into each muffin cup, filling them about one-third full.
  7. 7
    Drop a small dollop of the cream cheese mixture on top of the pumpkin batter in each cup.
  8. 8
    Top with the remaining pumpkin batter, filling the cups almost to the edge.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
  10. 10
    Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1974.7kcal
% Daily Value *
Total Fat 93.6g144%
Saturated Fat 39.6g198%
Cholesterol 503.5mg168%
Sodium 3047.9mg127%
Total Carbohydrate 247.6g83%
Dietary Fiber 4.4g18%
Sugars 129.7g
Protein 37.5g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and controlled sweetness.

Ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps in the filling.

For storage, keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

You can freeze cooled muffins for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag.

Keywords: pumpkin, muffins, cream cheese, fall baking, breakfast, snack, vegetarian, pumpkin spice, swirl, moist, comfort food, autumn, homemade, easy baking, spiced, cheese swirl, quick bread, morning treat
Read it online: https://www.chefs-mate.com/recipe/pumpkin-cream-cheese-muffins/