Description
These Inside-Out Pumpkin Muffins have a creamy cheesecake filling swirled into a moist pumpkin batter. They are a delicious fall treat perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the pumpkin puree and buttermilk.
- Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In another small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1 teaspoon vanilla extract until smooth.
- Spoon about two-thirds of the pumpkin batter into the prepared muffin cups.
- Dollop about one tablespoon of the cream cheese mixture into the center of each muffin cup.
- Top with the remaining pumpkin batter, covering the cream cheese filling.
- Use a toothpick or skewer to swirl the cream cheese into the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your cream cheese and butter are at room temperature for the filling to be smooth.
- Do not overmix the batter to keep the muffins tender.
- Swirl gently to create a marbled effect.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin muffins, cheesecake, fall baking, inside out, dessert, breakfast