Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins - Deliciously moist and fluffy pumpkin muffins that are stuffed with a creamy cheesecake layer. Perfect for those cooler autumn mornings!
Servings: 12 - 14 muffins
Calories: 315kcal
Ingredients
For the Muffins
- 3 cups (375g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 large egg
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (225g) canned pumpkin puree
For the Cream Cheese Filling
- 1 cup (225g) cream cheese softened
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons plain/all-purpose flour
Instructions
For the Muffins
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the egg, buttermilk, oil, vanilla extract, and pumpkin. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
For the Cream Cheese Filling
- Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour.
- Spoon the muffin batter into the prepared pan, filling only 1/4 of the way. Add 1 - 2 tablespoon of the cream cheese mixture, then top with the remaining batter.
- Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!
Muffins stay fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge.