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Easy and Quick Pumpkin Cream Cheese Filled Muffins Recipe

If you're looking for an easy and quick recipe for pumpkin cream cheese filled muffins, you've come to the right place. This easy and quick recipe combines the warm, cozy flavors of pumpkin spice with a luscious cream cheese filling, creating a delightful treat that's perfect for any time of year. These easy and quick pumpkin cream cheese filled muffins are moist, flavorful, and incredibly simple to make, making them an ideal choice for both novice and experienced bakers alike. With just a few basic ingredients and minimal prep time, you can whip up these easy and quick pumpkin cream cheese filled muffins in no time. Whether you're looking for a delicious breakfast option, a tasty snack, or a sweet dessert, this easy and quick recipe for pumpkin cream cheese filled muffins is sure to become a favorite in your household. So, let's dive into the details and get started on making these delectable pumpkin cream cheese filled

Equipment

  • Muffin tin
  • Muffin liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients

  • Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.
  • Prepare Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, egg yolk, and 1 tsp of vanilla extract until smooth and creamy. Set aside.
  • Mix Dry Ingredients: In another large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Combine Wet Ingredients: In a separate bowl, beat together the sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fill Muffin Tins: Spoon a tablespoon of the pumpkin batter into each muffin liner. Add a teaspoon of the cream cheese filling on top of the batter. Then, add another tablespoon of pumpkin batter on top of the cream cheese filling.
  • Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.