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Perfect Small-Batch Pumpkin Cream Cheese Muffins Recipe

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These small-batch pumpkin cream cheese muffins are the perfect fall treat. They’re easy to make, use simple ingredients, and deliver that bakery-style flavor without any of the fuss.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) block-style cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon coarse sugar or turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, combine softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract. Beat until smooth and creamy. Set aside.
  3. Mix the dry ingredients: In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together pumpkin puree, egg, vegetable oil, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill the muffin cups: Divide batter evenly among the 6 prepared cups, filling each about 2/3 full.
  7. Add the cream cheese filling: Drop a heaping teaspoon of cream cheese mixture onto the center of each muffin. Use a toothpick to gently swirl it into the batter.
  8. Sprinkle with coarse sugar (optional): Sprinkle a generous pinch of coarse sugar over each muffin.
  9. Bake for 18 to 22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Use a toothpick for the swirl. Check your oven temperature. Let them cool before adding any extra glaze or drizzle.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall baking, pumpkin cream cheese muffins

Find it online: https://sofiaspice.com/perfect-small-batch-pumpkin-cream-cheese-muffins-recipe/