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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!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Muffins
Keyword: cream cheese, muffins, pumpkin
Servings: 12 - 14 muffins
Calories: 315kcal
Author: Marsha

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.

Nutrition

Serving: 1muffin | Calories: 315kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 250mg | Fiber: 2g | Sugar: 16g