Description
These Pumpkin Cream Cheese Muffins combine the warm spices of pumpkin pie with a luscious cream cheese filling, creating a moist, flavorful breakfast or snack treat that’s perfect for autumn or anytime you crave cozy flavors.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, whole eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry ingredients gently until just combined. Be careful not to overmix; a few lumps are acceptable for tender muffins.
- Prepare Cream Cheese Filling: Beat the softened cream cheese with granulated sugar and egg yolk until the mixture is smooth and creamy, forming the filling for the muffins.
- Assemble Muffins: Fill each muffin cup about one-third full with the pumpkin batter. Add a dollop of the cream cheese mixture in the center, then cover with more pumpkin batter until the muffin cups are about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the perfect texture.
Notes
- Do not overmix the batter to keep muffins tender and moist.
- Use softened cream cheese to ensure a smooth filling without lumps.
- Check muffins near the end of baking time to prevent overbaking, which can dry them out.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
