Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
Wet Ingredients
- 15 oz Pumpkin puree (1 can, drained of excess moisture)
- 1/2 cup Unsalted butter (melted and cooled)
- 3/4 cup Brown sugar (packed, light or dark)
- 1 Large egg (room temperature)
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream (room temperature)
- 1/2 cup Buttermilk (room temperature)
- Coarse sugar (like sugar in the raw) for topping
Cream Cheese Filling
- 4 oz Cream cheese (room temperature)
- 2 TBSP White granulated sugar
- 1 tsp All-purpose flour
- 1 tsp Milk
- 1 tsp Pure vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, mix the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Set this bowl aside for mixing with the wet ingredients later.
- Drain Pumpkin Puree: Place the pumpkin puree on a plate and press a paper towel on top repeatedly about four times to absorb any excess moisture. This step helps prevent the batter from becoming too wet.
- Mix Wet Ingredients: In a separate bowl, combine the melted and cooled unsalted butter, drained pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk. Mix these ingredients thoroughly until well combined.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the muffins tender.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425℉ (220℃). Line a 12-cup muffin pan with 6 muffin liners, spacing them out to allow the muffins room to rise higher.
- Fill Muffin Liners with Batter: Using a large cookie scoop, evenly distribute a heaping scoop of muffin batter into each prepared liner. Sprinkle coarse sugar on top of each muffin for a crunchy topping.
- Make Cream Cheese Filling: In a small bowl, beat the cream cheese, white granulated sugar, flour, milk, and vanilla extract with a hand mixer on high speed until smooth and creamy.
- Pipe Cream Cheese Dollops: Transfer the cream cheese filling to a piping bag. Insert the tip into the center of each muffin batter scoop and gently squeeze until a visible dollop of filling appears. Use all the filling for the 12 muffins.
- Bake Muffins: Place the muffin pan in the preheated oven and bake at 425℉ for 8 minutes. Then reduce the oven temperature to 350℉ (175℃) and continue baking for another 6-8 minutes or until a toothpick inserted into the muffin (away from the cream cheese) comes out clean.
- Cool Muffins: Let the muffins rest in the hot pan for 10 minutes to set before transferring them to a cooling rack. Allow the muffins to cool completely before storing. These muffins are especially delicious when served cold.
Notes
- Draining the pumpkin puree reduces excess moisture, ensuring your muffins bake perfectly and do not become soggy.
- Spacing muffin liners apart inside the pan helps them rise higher for a taller muffin.
- Use room temperature ingredients for better mixing and texture.
- Coarse sugar adds a pleasant crunch to the muffin tops; you can omit if you prefer a softer top.
- These muffins keep well refrigerated and taste best chilled.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
