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Delicious Pumpkin Cream Cheese Muffins with spiced filling and streusel topping.

Pumpkin Cream Cheese Muffins

Soft and warmly spiced muffins with a creamy center that feels like a little surprise in every bite, perfect for cozy mornings and snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 2 large eggs Room temperature preferred.
  • 1/2 cup vegetable oil Keeps muffins moist.
  • 3/4 cup brown sugar Packed.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Can adjust as per preference.
  • 1/4 teaspoon ground nutmeg Optional, adjust to taste.
  • a pinch ground cloves Optional, use lightly.
For the Cream Cheese Filling
  • 8 oz cream cheese Use room temperature for easy mixing.
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a muffin tin.
  2. Make the filling first: stir cream cheese, powdered sugar, and a little vanilla until smooth. Chill if too soft.
  3. In a bowl, whisk the wet ingredients: pumpkin, eggs, oil, brown sugar, and vanilla.
  4. In another bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and spices.
  5. Combine wet and dry ingredients. Stir gently and stop as soon as the batter comes together.
  6. Add a spoonful of batter to each muffin cup, then add about 1 to 2 teaspoons of cream cheese filling, and cover with more batter until about three-quarters full.
Baking
  1. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 13 to 16 minutes.
  2. The muffins are done when the tops spring back lightly and a toothpick comes out clean from the muffin part (not the cream cheese center).
Cooling
  1. Cool in the pan for 10 minutes, then move to a wire rack.

Notes

Store at room temperature for a few hours or in the fridge for up to 5 days. Can be frozen for up to 2 months. Reheat in the microwave for 10-35 seconds as needed.