Pumpkin Cream Cheese Muffins

Ingredients

• 8 oz block cream cheese (Full-fat block cream cheese recommended; softened in the microwave on low power)
• 0.333 cup granulated sugar (For the cream cheese filling)
• 1 tsp vanilla extract
• 2 tbsp brown sugar (Divided; 1 tablespoon for the spice mixture and the remaining 1 tablespoon for caramelizing the pumpkin seeds)
• 0.25 tsp pumpkin pie spice (For the praline topping)
• 1 tbsp unsalted butter (For the pumpkin praline topping)
• 0.25 cup pumpkin seeds (Chopped)
• 2 cups all-purpose flour (Spoon into measuring cups and level)
• 1 tsp salt
• 0.5 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice (For the muffin batter)
• 0.75 cup unsalted butter (Softened; for the muffin batter)
• 1.25 cups granulated sugar (For the muffin batter)
• 2 large eggs
• 15 oz pumpkin puree (One can; unsweetened pumpkin purée)

Steps

1. 1

   Preheat the oven to 420°F (215°C). Line a 12-cup muffin pan with cupcake liners.

2. 2

   Make the filling: Place the cream cheese in a microwave-safe bowl and microwave on low power for 30 seconds to soften it. Add the sugar and vanilla extract, then whisk until smooth. Transfer the filling to a piping bag without a tip and set it aside.

3. 3

   Make the pumpkin praline topping: In a small bowl, combine ¼ teaspoon pumpkin pie spice with 1 tablespoon brown sugar. Set this mixture aside.

4. 4

   Melt the butter in a small skillet over medium heat. Add the chopped pumpkin seeds and cook for 2–3 minutes.

5. 5

   Add the remaining brown sugar to the skillet and cook for 1–2 minutes, stirring constantly, until the mixture is caramelized.

6. 6

   Transfer the caramelized pumpkin seeds to the bowl containing the brown sugar and spice mixture. Stir to combine, then set the praline topping aside.

7. 7

   In a medium bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set the dry mixture aside.

8. 8

   In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat at medium speed for 1 minute.

9. 9

   Add the eggs and beat for 2 minutes at high speed.

10. 10

    Reduce the mixer speed to low, add the pumpkin purée, and mix until combined.

11. 11

    Add the flour mixture to the bowl and beat until just combined. Do not overmix.

12. 12

    Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the pumpkin praline topping over the batter.

13. 13

    Cut the tip off the piping bag. Press the opening about two-thirds of the way into the batter and slowly release approximately 2–3 tablespoons of cream cheese filling into each muffin while pulling the bag upward.

14. 14

    Bake for 5 minutes at 420°F (215°C). Keeping the muffins in the oven, reduce the temperature to 350°F (180°C) and bake for about 20 minutes more, or until the muffins are golden on top.

15. 15

    Transfer the pan to a cooling rack and let the muffins cool for 5–10 minutes. Carefully remove them from the pan, then let them cool to room temperature on the rack.

Notes

The pumpkin praline topping is optional but adds crunch and flavor. For the smoothest filling, use full-fat block cream cheese rather than whipped cream cheese. The source also notes that the filling should be pressed about two-thirds of the way into the batter before being released.

Nutrition per serving

• dessert
• muffins
• baked
• fall
• pumpkin
• vegetarian
• American
• copycat