How do you make pumpkin cream cheese muffins from scratch?

Begin by blotting a 15-ounce can of pumpkin puree with paper towels to remove excess moisture. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. In another bowl, mix the blotted pumpkin with 1/2 cup melted butter, 3/4 cup packed brown sugar, 1 egg, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/2 cup buttermilk. Combine wet and dry ingredients until just moistened. Pipe a cream cheese filling into the center of each muffin, sprinkle with coarse sugar, and bake at 425°F for 8 minutes, then reduce to 350°F for 6 to 8 more minutes.

What is the secret to tall muffin tops for pumpkin cream cheese muffins?

The key to tall muffin tops is threefold. First, start the oven at a high temperature of 425°F for the first 8 minutes, which sets the muffin tops quickly before reducing to 350°F. Second, place only 6 muffin liners in each 12-cup pan, leaving empty spaces between them so heat circulates evenly and the muffins rise higher. Third, let the batter rest while the oven preheats and you prepare the filling, which allows the gluten to absorb moisture for a stronger rise.

How do you keep the cream cheese filling from sinking in pumpkin muffins?

To prevent the cream cheese filling from sinking, pipe it directly into the center of the batter rather than spooning it on top. Fill a piping bag with the cream cheese mixture, insert the tip about one-third of the way down into the center of the muffin batter, and squeeze until a dollop appears on the surface. This anchors the filling within the muffin, ensuring it stays in the middle as the muffin bakes and rises.

How should you store pumpkin cream cheese muffins and how long do they last?

Because the muffins contain a cream cheese filling, they must be stored in the refrigerator in an airtight container. They taste best when cold and will stay fresh for up to five days. For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer bag; they can be frozen for up to three months and then thawed overnight in the fridge before serving.

Pumpkin Cream Cheese Muffins Recipe With A Creamy Center

Ingredients

Scale

Pumpkin Muffins
2 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1/4 tsp Ground nutmeg
15 oz Pumpkin puree, 1 can of puree
1/2 cup Unsalted butter, melted and cooled
3/4 cup Brown sugar, packed light or dark
1 Large egg, room temperature
1 tsp Pure vanilla extract
1/4 cup Sour cream, room temperature
1/2 cup Buttermilk, room temperature
Coarse sugar, like sugar in the raw

Cream Cheese Filling
4 oz Cream cheese, room temperature
2 TBSP White granulated sugar
1 tsp All-purpose flour
1 tsp Milk
1 tsp Pure vanilla extract

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Instructions

Pumpkin Muffins
1-In a large bowl, mix the flour,: In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture.
2-In a separate bowl, mix the melted: In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.

Cream Cheese Filling
3-Preheat the oven to 425℉: Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher)
4-Use a large cookie scoop and scoop: Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top.
5-In a small bowl using a hand: In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth.
6-Place the cream cheese filling in a: Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins.
7-Bake at 425℉ for 8 minutes: Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
8-Let the muffins sit in the hot: Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.

Last Step:

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Prep Time: 20 min
Cook Time: 14 min
Method: bake

Nutrition

Calories: 269kcal
Sugar: 18g
Sodium: 262mg
Fat: 13g
Saturated Fat: 8g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 34mg