Print

Best Small-Batch Pumpkin Cream Cheese Muffins

small-batch pumpkin cream cheese muffins - featured image
Print Recipe

Tender, perfectly spiced pumpkin muffins with a luscious cream cheese center. This small-batch recipe makes exactly six bakery-style muffins in about 35 minutes.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 oz (113g) cream cheese, softened (full-fat block)
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon turbinado sugar (for topping, optional)

Instructions

  1. Preheat 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, beat softened cream cheese with powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside (refrigerate if too soft).
  3. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt for about 20 seconds.
  4. Combine wet ingredients: In a separate small bowl, whisk together pumpkin puree, vegetable oil, egg, milk, and 1 teaspoon vanilla extract until smooth.
  5. Mix batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among the six cups (each about half full). Use the back of a spoon to make a small well in the center of each.
  7. Add cream cheese filling: Drop about 1 tablespoon of cream cheese mixture into each well. Spoon remaining batter over the filling, filling cups almost to the top.
  8. Add topping: Sprinkle tops with turbinado sugar if using.
  9. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Do not overmix the batter. Use room temperature ingredients for best results. Fill muffin cups almost to the top for tall domed tops. Let muffins cool at least 15 minutes before serving to allow cream cheese to set. Store in refrigerator for up to 5 days. Freeze individually for up to 3 months.

Nutrition

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

Find it online: https://spoonmira.com/best-small-batch-pumpkin-cream-cheese-muffins/