Pumpkin Pecan Cream Cheese Muffins
Prepare for an autumn-inspired delight with these irresistible Pumpkin Pecan Cream Cheese Muffins, a perfect fusion of warm spices, creamy filling, and nutty crunch. These moist muffins feature the comforting flavors of pumpkin puree, cinnamon, nutmeg, and cloves, balanced beautifully by a luscious cream cheese center that melts into every bite. Topped with a sprinkling of chopped pecans for added texture, they bake to golden perfection in just 25 minutes. Whether served as a cozy breakfast, seasonal snack, or festive treat, these muffins are guaranteed to impress with their rich layers of flavor and elegant presentation. The recipe is easy to follow, making it ideal for home bakers looking to embrace fall baking.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 0.25 cup powdered sugar
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
In another small bowl, beat the cream cheese and powdered sugar together until smooth to create the cream cheese filling.
Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture to the center, then top with another tablespoon of pumpkin batter to cover the cream cheese.
Sprinkle the top of each muffin with chopped pecans.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your Pumpkin Pecan Cream Cheese Muffins!
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 510.1 g | 185% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 322.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 590 mg | 45% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1611 mg | 34% | |
*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.
