Pumpkin Spice Cream Cheese Muffins
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Pumpkin Spice Cream Cheese Muffins
These Pumpkin Spice Cream Cheese Muffins are a variation of my Mom’s Black Bottom Cupcakes. They are so good, and adding chocolate chips to the cream cheese mixture takes them to the next level.
I just showed my YouTube audience how to make them at the very end of this video below and gave the four tips I learned from an amazing baker on Instagram, her name is Beth and her IG handle is beth_thefirstyear, check out her account for her muffin expertise.
Four Tips for Making BakeryStyle Muffins
Tip #1 – Let the muffin batter rest after mixing it up for fifteen minutes. This allows for the batter to hydrate and make a thicker batter.
Tip #2 – Fill the muffin cups FULL, she adds about half a cup to each one. ( when making the pumpkin spice muffins, I only filled the batter to about 3/4 full, because I still had to add the cream cheese mixture )
Tip #3 – Fill every other muffin cup with batter this allows the batter to dome and not run into each other.
Tip #4 – Bake at 425 degrees for the first 7 minutes and finish the rest of the baking time at 350 degrees
I tried these tips and they worked out great, the only thing I would add is the cream cheese topping is a little on the heavy side and this batter would dome even more without the cream cheese filling (however, I don’t mind a little less muffin doming and the delicious cream cheese topping) I am going to make my next batch of blueberry muffins with these great tips!
Pumpkin Spice Cream Cheese Muffins
Ingredients
- 2/3 cup olive oil
- 1- 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups pumpkin puree
- 4 eggs
- 1 cup milk
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp Pumpkin Pie Spice
- For the Cream cheese Filling add
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 tsp salt
- 1 cup Semisweet Chocolate Chips
Instructions
- Preheat oven to 425 degrees Fahrenheit
- In a large bowl, whisk the oil, sugar, and vanilla together. Add pumpkin Puree, eggs, and milk. Whisk well until combined.
- In a separate bowl mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix into the wet mixture. Set aside.
- In another bowl beat the cream cheese and sugar together with an electric hand mixer. Add eggs, chocolate chips and vanilla. Mix well until creamy.
- Line muffin pans with paper cups. Ladle pumpkin batter into cups about three-quarters full, and spoon in about one tablespoon of cream cheese filling over the top of the muffin batter.
- Bake at 425 degrees for 7 minutes and then lower the temperature to 350 degrees for another 7-8 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy
Enjoy some pumpkin spice goodness this fall!
More Fall favorites are my pumpkin cream pie
My Favorite Items around our Cozy Kitchen:
Stainless Steel Electric Milk Steamer
AeroPress Coffee and Espresso Maker
12 Qt Electric Pressure Canner
Retro Portable Transistor Radio
Silpat Premium Non-Stick Silicone Baking Mat
Cosmo Dual Fuel Range with 5 Gas Burners, Electric Convection Oven – the oven in my kitchen 🙂
Apron (I wear every day)
Sheila Maid Original Airer clothes dryer –
Keep it cozy,
Abby Jo
These Pumpkin Spice Cream Cheese Muffins look absolutely divine! The addition of chocolate chips to the cream cheese mixture sounds like the perfect touch to elevate these treats to a whole new level of deliciousness! I appreciate the helpful tips shared in the video, especially about letting the batter rest and filling the muffin cups generously for that bakery-style perfection. Can’t wait to try making these myself and indulge in some cozy autumn flavors. Thank you for sharing this delightful recipe and your baking adventures with us! ✨