Pumpkin Cream Cheese Muffins

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 - 14 muffins
Calories: 298 kcal

Pumpkin Cream Cheese Muffins - Deliciously moist and fluffy pumpkin muffins that are stuffed with a creamy cheesecake layer. Perfect for those cooler autumn mornings!

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Ingredients

For the Muffins

  • 3 cups plain/all-purpose flour 375g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 cup buttermilk* 240ml
  • 1/2 cup vegetable oil 120ml
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree 225g

For the Cream Cheese Filling

  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons plain/all-purpose flour

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the egg, buttermilk, oil, vanilla extract, and pumpkin. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.

For the Cream Cheese Filling

  1. Whisk together the cream cheese and sugar until combined. Beat in the egg and vanilla, then mix in the flour.
  2. Spoon the muffin batter into the prepared pan, filling only 1/4 of the way. Add 1 - 2 tablespoon of the cream cheese mixture, then top with the remaining batter.

  3. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir inĀ 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!

Muffins stay fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge.

The calories are an estimate only.