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Perfect Small-Batch Pumpkin Cream Cheese Muffins

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These perfectly portioned small-batch pumpkin cream cheese muffins are quick, easy, and deliver all the cozy flavors of autumn. With a tender pumpkin cake and a creamy, tangy cream cheese center, they’re the ultimate fall treat for one or two.

Ingredients

  • All-purpose flour, ¾ cup (95g)
  • Granulated sugar, ⅓ cup (65g)
  • Light brown sugar, 2 tablespoons (25g), packed
  • Baking powder, 1 teaspoon
  • Pumpkin pie spice, 1 teaspoon
  • Cinnamon, ½ teaspoon
  • Salt, ¼ teaspoon
  • Pumpkin puree, ½ cup (120g)
  • Vegetable oil, ¼ cup (60ml)
  • Large egg, 1
  • Vanilla extract, ½ teaspoon
  • Cream cheese, 4 ounces (113g), softened
  • Powdered sugar, 2 tablespoons (15g)
  • Vanilla extract, ¼ teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Line four cups of a muffin tin with paper liners. Fill the empty cups halfway with water to prevent warping and ensure even baking.
  2. In a small bowl, beat the softened cream cheese with the powdered sugar and ¼ teaspoon vanilla extract until smooth and creamy. Set aside.
  3. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. In a separate small bowl, whisk together the pumpkin puree, vegetable oil, egg, and ½ teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined; a few lumps are fine. Do not overmix.
  6. Spoon about 1 tablespoon of batter into each lined cup. Add a generous teaspoon of cream cheese filling in the center. Top with another tablespoon of batter, spreading gently to cover the filling. Cups should be about three-quarters full.
  7. Bake for 18-22 minutes, or until tops are set and a toothpick inserted into the muffin part (not the cream cheese) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Make sure cream cheese is truly softened to avoid lumps. Do not overmix the batter. Let muffins cool completely before eating to allow the cream cheese filling to set. For best results, use fresh baking powder.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall muffins, pumpkin cream cheese muffins, easy muffin recipe

Find it online: https://zorbmeal.com/perfect-small-batch-pumpkin-cream-cheese-muffins/