Cream Cheese Pumpkin Muffins
Soft, moist pumpkin muffins filled with a tangy cream cheese center, perfect for cozy fall mornings or gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Coarse sugar or streusel (optional topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until creamy and smooth.
- Spoon a tablespoon of muffin batter into each liner, followed by a teaspoon of cream cheese filling, and top with more batter to cover the filling completely.
- Sprinkle coarse sugar or streusel over the tops if desired.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffin (but not the cream cheese center) comes out clean.
- Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
[‘Don’t overmix the batter to keep the muffins tender.’, ‘Make sure eggs and cream cheese are at room temperature for easier mixing.’, ‘Chill the cream cheese filling briefly if it sinks to the bottom.’, ‘Use an oven thermometer to ensure accurate baking temperature.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16
- Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, cream cheese filling, fall baking, pumpkin spice, easy dessert