|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin fever is in the air! It starts before summer is even over and journeys all the way until Thanksgiving. What better way to start a fall morning, than with a pumpkin spice flavored breakfast? These pumpkin cream cheese muffins are a super easy breakfast treat. They have all of the delicious pumpkin spice flavor, along with a creamy, sweet cream cheese center.
I like using organic pumpkin puree, but any pumpkin puree will do. I don't think it's worth it to roast your own pumpkin, but you totally can if you are up for it!
Pumpkin Spice Scones are a second favorite of mine. You can serve both of these delicious baked goods at your next fall brunch! The muffins are also a perfect treat for house guests or anyone in need of a sweet pick me up.
You can also spice up these muffins with chopped nuts, a streusel topping, or just a little powdered sugar. You can also use pumpkin pie filling instead of the puree and pumpkin pie spice!
- 6 tablespoons butter (unsalted, melted)
- 1/2 cup sour cream
- 3/4 cup whole milk
- 1 large egg
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 1/2 cup all-purpose flour (unbleached)
- 2 1/2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces cream cheese (softened)
- 1/2 cup powdered sugar
Line a muffin tin with paper baking cups. Preheat the oven to 400 F.
Make sure to let the butter cool slightly after you have melted it. Combine it with the sour cream, whole milk, pumpkin, pumpkin pie spice, vanilla extract, and egg in a measuring cup. Beat the ingredients until completely combined.
Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.
Gently fold in the wet mixture into the dry mixture. Be really careful to not over mix. Just make sure there aren't any dry ingredients left in the bowl.
Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 1/2 of the way full.
Mix together the softened cream cheese and powdered sugar in a small bowl. Roll a small ball of the cream cheese mixture and place on top of the batter in the muffin tin, repeat until each muffin well has a ball of cream cheese. Cover the cream cheese with muffin batter until completely covered.
Bake in the oven for about 20 minutes, or until a toothpick comes out clean.