A delightful twist on the classic pumpkin muffin, featuring a creamy spiced cream cheese center and a nutty topping.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a bowl, mix the softened cream cheese, granulated sugar, and one egg until smooth.
Use room temperature cream cheese for easier mixing.
Spoon the cream cheese mixture onto parchment paper, shaping it into a log. Freeze until firm.
Freezing helps to easily cut the cream cheese into discs.
In another bowl, combine the flour, spices, salt, and baking soda.
Sift the dry ingredients for a lighter batter.
In a separate bowl, whisk the eggs, sugar, and pumpkin puree until well blended.
Use fresh pumpkin puree for a richer flavor.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Line a muffin tin with paper liners and fill each cup halfway with the batter.
Use a cookie scoop for even portions.
Slice the frozen cream cheese log into discs and place one disc in the center of each muffin cup.
Ensure the cream cheese disc is fully covered by batter.
Sprinkle chopped walnuts over the top of each muffin.
Press the nuts gently into the batter to prevent them from falling off.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Allowing the muffins to cool prevents the cream cheese from sticking.
Serve the muffins at room temperature or slightly warmed. Enjoy!
Pair with a hot beverage for a cozy treat.
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