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Pioneer Woman Pumpkin Cream Cheese Muffins

Pioneer Woman Pumpkin Cream Cheese Muffins - recipe card
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These spiced pumpkin muffins feature a rich, tangy cream cheese center and a crunchy cinnamon-sugar topping. The tender crumb is perfectly moist with warm autumn spices, making them a delightful breakfast or dessert.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1/2 cup (120ml) canned pumpkin puree
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk
  • 4 oz (113g) full-fat cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with 4 paper liners, spacing them evenly so the muffins have room to expand (or use a 6-cup tin and leave empty cups). This recipe makes 4 large muffins; adjust pan size if making more.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice. Ensure the brown sugar is free of lumps by pressing it against the bowl with the back of a spoon.
  3. In a separate medium bowl, beat the eggs lightly with a fork. Add the pumpkin puree, vegetable oil, and buttermilk. Stir until the mixture is smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently just until the flour disappears into a thick, lumpy batter. Do not overmix – the batter should be slightly streaky. Overmixing develops gluten and results in tough, dense muffins.
  5. In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a spoon or small whisk until smooth and completely lump-free. Set aside.
  6. Fill each muffin liner about one-third full with batter, using about 2 tablespoons per muffin. The batter should cover the bottom and come slightly halfway up the liner.
  7. Spoon a heaping tablespoon (about 1.5 tablespoons) of the cream cheese mixture into the center of each muffin, pressing it slightly into the batter. Be careful not to let it touch the liner edges – the filling will spread as it bakes.
  8. Top with the remaining batter, dividing it evenly over each muffin. Use the back of a spoon or a small offset spatula to gently spread the batter over the filling, sealing it completely. The liners should be about three-quarters full.
  9. In a small bowl, stir together the 2 tablespoons granulated sugar and the ground cinnamon. Sprinkle the cinnamon-sugar generously over each muffin top – this creates the classic crunchy, sweet crust.
  10. Bake for 22 to 25 minutes, until the muffins are golden brown and a toothpick inserted into the cake portion (not the cream cheese center) comes out clean. The tops should spring back when lightly pressed. Cream cheese filling will be molten and not set until cooled.
  11. Cool the muffins in the pan for 5 minutes. The cream cheese is very hot – do not skip this step to allow it to set slightly and avoid burns. Then transfer to a wire rack to cool completely, about 15 more minutes, before serving. The filling will thicken as it cools.
  12. For clean layers, refrigerate the muffins for at least 30 minutes before cutting. Serve slightly warm for a gooey center or at room temperature for a firmer filling.

Notes

Store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm in a 300°F (150°C) oven for 5-8 minutes.

Nutrition

Keywords: pumpkin cream cheese muffins, pumpkin muffins, cream cheese filled muffins, fall baking, pumpkin spice, breakfast muffins, muffin recipe, Pioneer Woman inspired, easy pumpkin muffins, homemade muffins

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-cream-cheese-muffins-recipe/