Pumpkin Cream Cheese Muffins: The Best Fall Treat You'll Love
These Pumpkin Cream Cheese Muffins are a delightful fall treat that combines moist pumpkin bread with creamy frosting.
Equipment
- muffin tin
- Mixing bowls
- hand mixer
- piping bag
Ingredients
For the muffin batter
- 1 recipe pumpkin bread
For the cream cheese frosting
- 6 oz full-fat cream cheese, softened to room temperature
- ⅓ cup powdered sugar
- 1 tablespoon all purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla
- a pinch salt
- salted pumpkin seeds or pumpkin seeds of choice for finishing; can be chopped or left whole
Instructions
Instructions
- Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange colored muffin liners. Set aside.
- Make the pumpkin batter from the pumpkin bread recipe.
- To make the cream cheese filling, beat all ingredients until smooth with a hand mixer. Transfer mixture into a piping bag or ziplock bag with corner tip cut off.
- Scoop the batter into each muffin tin, filling all the way to the top.
- Squeeze the cream cheese filling in the center of each muffin, leaving a dollop on top.
- Sprinkle pumpkin seeds around the perimeter of the batter.
- Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
- Allow muffins to cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh pumpkin puree and ensure cream cheese is at room temperature for easy mixing.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 25IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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