Description
These pumpkin cream cheese muffins are pure fall magic. They feature a tender pumpkin muffin base, spiced with warm autumn flavors, and a luscious, sweet cream cheese filling baked right in the center. They’re like biting into your favorite bakery treat, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk, and 1 teaspoon vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- In a small bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy for the filling.
- Fill each muffin liner about halfway with the pumpkin batter.
- Drop a generous spoonful of the cream cheese filling into the center of each muffin.
- Top with a little more pumpkin batter, just enough to cover the cream cheese filling.
- Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin batter (not the cream cheese) comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the muffin batter; it can lead to tough muffins.
- Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
- These muffins freeze well. Wrap them individually and store them in a freezer-safe bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin