Cheese Filled Pumpkin Pecan Muffins
Indulge in the cozy flavors of fall with these irresistible Cheese Filled Pumpkin Pecan Muffins! Perfectly spiced with cinnamon, nutmeg, and ginger, these moist pumpkin muffins feature a luscious cream cheese center that melts in your mouth with every bite. Topped with a sprinkle of crunchy pecans, these bakery-worthy muffins are a delightful combination of creamy, sweet, and nutty. Whether served warm or at room temperature, they make a show-stopping addition to breakfasts, brunches, or autumn gatherings. Easy to prepare with a simple layering technique, these muffins are ready in under an hour and are guaranteed to impress with their surprise cheesy filling.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Pumpkin puree
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 0.5 cups Chopped pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
In another bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy.
Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add about 1 tablespoon of the cream cheese mixture in the center, then cover with another 1 to 2 tablespoons of the muffin batter, ensuring the cream cheese is hidden.
Sprinkle the chopped pecans evenly over the top of each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the pumpkin portion (not the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the creamy, cheesy surprise inside each muffin.
Nutrition Facts
Calories |
4655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 589.6 g | 214% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 375.4 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
