Molletes De Calabaza Pumpkin Muffins
Indulge your taste buds with these delightful Molletes De Calabaza Pumpkin Muffins, a perfect fusion of autumnal pumpkin flavor and the irresistible sweetness of a cream cheese swirl. These moist and tender muffins are infused with warm spices like cinnamon, nutmeg, and cloves, making them a fragrant treat for cozy mornings or festive gatherings. The secret highlight? A luscious cream cheese filling piped into the center of each muffin, creating a tangy-sweet surprise in every bite. Easy to prepare in just 15 minutes of prep time, these bakery-style muffins are ready in under 40 minutes and make a batch of 12. Pair them with a steaming cup of coffee or tea for an irresistible fall-inspired snack, and enjoy their fluffy texture and balanced sweetness. Perfect for brunches, potlucks, or simply satisfying your seasonal cravings, these pumpkin muffins are a must-try treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1.25 cups Pumpkin puree (unsweetened)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Unsalted butter (melted and cooled)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 4 ounces Cream cheese (softened)
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk. Mix until smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix to keep the muffins light and tender.
In a small bowl, beat together the cream cheese and powdered sugar until smooth. Transfer the cream cheese mixture to a piping bag or small zip-top bag with the corner snipped off.
Fill each muffin cup about two-thirds full with the pumpkin batter. Pipe a small dollop (about 1 teaspoon) of the cream cheese mixture into the center of each muffin. Use a toothpick to gently swirl the cream cheese into the batter.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 25.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 187 mg | 4% | |
*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.
