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Perfect Small-Batch Pumpkin Cream Cheese Muffins

small-batch pumpkin cream cheese muffins - featured image
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These small-batch pumpkin cream cheese muffins deliver bakery-style results with a tangy cream cheese center and tender spiced crumb. Perfectly portioned for six muffins, they’re an easy fall treat that feels special without the fuss.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (any kind)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons pepitas (optional)
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a standard 6-cup muffin tin with paper liners or grease it well.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with powdered sugar and ¼ teaspoon vanilla extract until smooth. Refrigerate while preparing the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Combine the wet ingredients: In another bowl, whisk pumpkin purée, vegetable oil, egg, 1 teaspoon vanilla extract, and milk until smooth.
  5. Fold the batter together: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. A few small lumps are fine. Do not overmix.
  6. Fill the muffin cups: Divide half the batter evenly among the six muffin cups (about 1½ tablespoons per cup).
  7. Add the cream cheese filling: Drop about 2 teaspoons of the cream cheese mixture into the center of each muffin cup, on top of the batter.
  8. Top with remaining batter: Divide the rest of the batter over the cream cheese filling, spreading gently to cover completely. Cups should be about three-quarters full.
  9. Add the topping: Sprinkle pepitas and a pinch of turbinado sugar over each muffin (optional).
  10. Bake at 425°F for 5 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean and tops are golden brown.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are important for best texture. Do not overmix the batter. The initial high heat at 425°F creates domed tops. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and milk. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 2 days, or refrigerate. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall baking, pumpkin spice, bakery style muffins

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