Jumbo Pumpkin Cream Cheese Muffins
These Jumbo Pumpkin Cream Cheese Muffins are loaded with pumpkin spice and topped with the most delicious layer of sweetened cream cheese!
Equipment
- 1 Jumbo Muffin Pan
- Stand mixer or hand mixer
Ingredients
Pumpkin Muffin Batter
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Cream Cheese Batter
- 8 oz cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
Pumpkin Muffin Batter
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla until smooth and well combined.
- Fold dry ingredients into the wet ingredients until just combined. Set aside.
Cream Cheese Batter
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat softened cream cheese and granulated sugar. Add egg and vanilla then mix until just combined.
- Alternate scooping pumpkin batter and cream cheese batter into prepared muffin cups until 2/3 of the way full. Use a toothpick to swirl the batters together then bake at 400°F for 30 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Pumpkin Cream Cheese muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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