Description
Delight in these moist and flavorful Pumpkin Spice Muffins filled with a creamy vanilla-infused cream cheese center and topped with a crunchy pecan and brown sugar glaze. Perfectly spiced with pumpkin pie spice and cinnamon, these muffins make an ideal treat for fall mornings or cozy snacks.
Ingredients
Scale
Muffin Batter
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup pumpkin puree (canned)
- ½ cup unsalted butter (melted)
- 2 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 4 ounces cream cheese (room temperature)
- â…“ cup powdered sugar (or icing sugar)
- 2 teaspoons vanilla extract
Topping
- 1 cup chopped pecans
- ½ cup brown sugar (packed)
- ½ teaspoon cinnamon, ground
- ¼ teaspoon salt
- 3 teaspoons corn syrup
- 2 teaspoons sugar (granulated)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners to prevent sticking and ensure easy removal of muffins.
- Make Cream Cheese Filling: In a mixing bowl, beat together the room temperature cream cheese, powdered sugar, and vanilla extract until smooth and creamy; then set aside for later use.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, sugar, pumpkin pie spice, baking powder, and salt thoroughly to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In another bowl, mix the melted unsalted butter with pumpkin puree, eggs, milk, and the remaining vanilla extract until the mixture is uniform and smooth.
- Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients just until combined. Be careful not to overmix, which could result in tough muffins.
- Fill Muffin Cups: Spoon half of the batter evenly into each muffin cup. Add a dollop of the prepared cream cheese filling on top of the batter in each cup, then cover with the remaining batter to seal the filling inside.
- Prepare and Add Topping: Mix chopped pecans, brown sugar, ground cinnamon, salt, corn syrup, and granulated sugar together until combined. Sprinkle this topping evenly over each muffin for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into a muffin (avoiding the cream cheese center) comes out clean. Allow muffins to cool before serving to set flavors and texture.
Notes
- Use room temperature cream cheese for a smooth filling that blends easily.
- Do not overmix the batter; overmixing can make muffins dense and tough.
- Ensure the muffin tin is properly greased or lined to prevent sticking.
- Check muffins towards the end of baking time to avoid overbaking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
