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Delicious Pumpkin Cream Cheese Muffins with a creamy filling and crumbly topping.

Pumpkin Cream Cheese Muffins

Deliciously cozy muffins filled with a sweet cream cheese center, perfect for fall treats and gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup Pumpkin puree (not pumpkin pie filling) Ensure it's thick like canned puree.
  • 2 cups All purpose flour
  • 1 cup Sugar (white or a mix of white and brown)
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin pie spice (or cinnamon plus a pinch of nutmeg) Fresh spice is recommended.
  • 2 large Eggs
  • 1/2 cup Oil or melted butter
  • 1 teaspoon Vanilla extract
Cream Cheese Filling
  • 8 oz Cream cheese, softened Let it soften before mixing.
  • 1/4 cup Powdered sugar For the filling.
  • 1/2 teaspoon Vanilla extract For added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a small bowl, mix softened cream cheese, powdered sugar, and a splash of vanilla until smooth. Refrigerate while making the batter.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In a larger bowl, whisk together the pumpkin puree, sugar, eggs, oil, and vanilla until smooth.
  5. Combine the dry ingredients into the wet ingredients and stir until just combined. The batter may look lumpy.
Filling and Baking
  1. Spoon pumpkin batter into muffin cups, filling about halfway. Add about 1 teaspoon of cream cheese filling in the center and top with more batter until the cups are three quarters full.
  2. If you saved some cream cheese filling, you can place a small dot on top and gently swirl it with a toothpick.
  3. Bake for 18 to 22 minutes, or until the tops are set and a toothpick comes out mostly clean.
  4. Let cool for 5 to 10 minutes in the pan before transferring to a cooling rack.

Notes

These muffins should be stored in the fridge due to the cream cheese filling. Optionally, sprinkle with coarse sugar before baking for extra flair.