Homemade Pumpkin Muffins With Cream Cheese Filling
Homemade pumpkin muffins can be made in standard and jumbo muffin tins. They're not sweet, and pair well with the tangy cream cheese filling! A sprinkle of pumpkin seeds add a nice crunch.
Servings 12 standard muffins or 6 jumbo
Equipment
- large mixing bowl
Ingredients
Cream Cheese Filling
- 4 oz cream cheese, softened to room temperature (226g)
- ½ cup powdered sugar (57g)
- 1 tsp vanilla paste (or vanilla extract)
Pumpkin Muffins
- 1 ½ cups all-purpose flour (150g)
- 1 cups granulated sugar (250g)
- ¾ tsp baking soda
- ¾ tsp salt (I use kosher)
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree (I use Libby's) (244g)
- ¼ cup + 2 tbsp canola oil or vegetable oil (82g)
- ¼ cup buttermilk (57g)
- 2 large eggs (100g)
- 1 tsp vanilla paste (or vanilla extract)
- pumpkin seeds (I've used roasted unsalted, and roasted salted and both were tasty)
Instructions
Cream Cheese Filling
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, add the cream cheese. Whip on high speed for 30 seconds. Add the powdered sugar and mix on medium speed until smooth.4 oz cream cheese, softened to room temperature, ½ cup powdered sugar, 1 tsp vanilla paste (or vanilla extract)
- Transfer the cream cheese filling into the refrigerator to chill while you make the muffin batter. Filling can be stored in the refrigerator for up to a week in an airtight container.
Pumpkin Muffins
- Preheat the oven to 375℉ (190℃). Prepare a standard muffin tin with liners, or a jumbo muffin tin. If you don't have liners, spray the wells with cooking spray.
- In a large bowl, add the flour, sugar, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Whisk and set aside.1 ½ cups all-purpose flour, 1 cups granulated sugar, ¾ tsp baking soda, ¾ tsp salt , ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves
- In a large bowl, add the pumpkin puree, canola oil, buttermilk, eggs, and vanilla paste. Whisk together until smooth.1 cup canned pumpkin puree (I use Libby's), ¼ cup + 2 tbsp canola oil or vegetable oil, ¼ cup buttermilk, 2 large eggs, 1 tsp vanilla paste
- Fold the wet ingredients into the dry with a spatula until there are no flour streaks left.
- Standard muffin tin: Scoop batter halfway into the prepared muffin cups. Add 1 tsp of the cream cheese filling. Top with more batter until it's close to the top of the muffin cup. Cover the cream cheese as best you can, it's okay if some shows. Sprinkle pumpkin seeds on top.
- Jumbo muffin tin: Scoop batter halfway into the prepared muffin cups. Add 2-3 tsp of the cream cheese filling. Top with more batter until it's close to the top of the muffin cup. Cover the cream cheese as best you can, it's okay if some shows. Sprinkle pumpkin seeds on top.pumpkin seeds
- Bake for 25 minutes. Check to see if the muffin tops are high and domed, and look matte. If they are still wet looking, add 5 more minutes.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire cooling rack. Muffin domes may deflate a little.
Notes
- Helpful tools: Standard liners | Jumbo liners