#pumpkin #muffins #recipe #cake #dessert
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This is the best pumpkin muffin recipe! These are the best and softest Pumpkin Cream Cheese Muffins. They are super easy to make and taste absolutely amazing. They are full of flavor, as well as having the softest texture with a perfect crispy muffin top. These pumpkin muffins have a delicious cream cheese filling. They are incredibly moist and rich, making them sure to be a family hit! Enjoy~!! ^^
*Ingredients:
Pumpkin Muffins
All-Purpose Flour 250g
Granulated Sugar 110g
Dark Brown Sugar 60g
Baking Powder 1 tsp
Baking Soda ½ tsp
Salt ½ tsp
Sunflower Oil or Vegetable Oil 105g
Milk 50g
Eggs (room temp) 2 large
Vanilla Extract 1 tsp
Pumpkin Spice 3 tsp
Pumpkin Purée 350g
Cream Cheese Filling
Cream Cheese (room temp) 200g
Granulated Sugar 2 tbsp
Vanilla Extract 1 tsp
Salt pinch of salt
Cinnamon Sugar Topping
Granulated Sugar 2 tsp
Cinnamon ½ tsp
*Equipment: 12-cup cupcake pan
*Instructions:
1. In a large bowl, stir together the granulated sugar, dark brown sugar, oil and eggs.
2. Add in pumpkin purée, milk and vanilla extract until well combined.
3. Sift in the AP flour, baking powder, baking soda, pumpkin spice and salt.
4. Mix everything together into a smooth batter with no flour clumps.
5. Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
6. While the batter rests, preheat the oven to 425ºF 20 minutes before baking. Prepare a 12-cup cupcake pan with liners. Then make the cream cheese filling.
7. Add the cream cheese, granulated sugar, salt and vanilla extract to a bowl and mix it together until smooth. Place the filling in a piping bag.
8. Mix granulated sugar (2 tsp ) and cinnamon powder(½ tsp), set aside.
8. Divide the muffin batter into the 12 cupcake liners.
9. Place the piping bag in the middle of the muffin batter, squeezing the cream cheese into the middle of the muffin to fill it, while moving upwards with the piping bag.
10. Top the muffins with the cinnamon sugar and bake them for 8 minutes and then reduce the heat to 350ºF and further bake for 12-15 minutes.
11. To check when they are done, insert a toothpick in the muffin, not in the cream cheese filling. Once it comes out clean, with no muffin batter on it, they are done.
12. Allow the muffin to cool in the baking pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool completely.
Notes:
Make your own pumpkin spice:
Ground Cinnamon 2 tbsp
Ground Nutmeg Powder 1½ tsp
Ground Ginger Powder 1½ tsp
Ground Cloves Powder ¾ tsp
Ground All Spice Powder ¾ tsp