Description
These moist and tender pumpkin muffins feature a rich, tangy cream cheese center that elevates your autumn morning. By utilizing high-quality pumpkin puree and aromatic fresh spices, this recipe creates a perfect balance of earthy sweetness and velvety texture. The clever swirl technique ensures a professional bakery-style appearance, while the use of oil and sour cream keeps each muffin incredibly soft. It is the definitive fall breakfast treat that satisfies everyone at the table.
Ingredients
1 cup canned 100% pure pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
1.5 cups granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1/4 cup sour cream
1 tsp baking soda
2 tsp pumpkin pie spice
1 tbsp all-purpose flour (for filling)
1/4 cup granulated sugar (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, beat the softened cream cheese with 1/4 cup sugar and 1 tablespoon flour until smooth; transfer to a piping bag and chill for 15 minutes.
In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice.
In a separate large bowl, whisk the pumpkin puree, vegetable oil, 1.5 cups sugar, sour cream, and eggs until fully combined.
Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fill each muffin cup halfway with the pumpkin batter.
Pipe a small amount of the chilled cream cheese mixture into the center of each muffin.
Top with remaining pumpkin batter and use a toothpick to gently swirl the cream cheese into the top.
Bake for 22 minutes or until a toothpick inserted into the cake portion comes out clean.
Cool in the tin for 5 minutes before moving to a wire rack to cool completely.
Notes
Ensure your eggs are at room temperature to prevent the batter from breaking. Do not overmix the batter once the flour is added to maintain a light, tender crumb. Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
- Prep Time: 20
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg