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Cozy Cream Cheese-Filled Pumpkin Muffins

cream cheese filled pumpkin muffins - featured image
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These tender, perfectly spiced pumpkin muffins hide a creamy, tangy cream cheese center that makes every bite exciting. Quick and easy to make with simple ingredients, they’re the perfect fall treat for gatherings or a cozy morning at home.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons coarse sugar or turbinado sugar (optional)
  • 2 tablespoons pepitas (pumpkin seeds, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add powdered sugar and ½ teaspoon vanilla extract; beat until combined and fluffy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Add about 2 tablespoons of batter to each muffin cup to form a base layer.
  7. Add cream cheese filling: Drop about 1 tablespoon of cream cheese mixture into the center of each muffin cup on top of the batter.
  8. Top with remaining batter: Divide remaining batter evenly among muffin cups, covering the cream cheese completely. Each cup should be about ¾ full.
  9. Add topping: Sprinkle tops with coarse sugar and pepitas if using.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean and tops are golden brown and spring back when pressed.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent the cream cheese filling from leaking. Muffins are even better the next day. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, fall muffins, pumpkin cream cheese muffins, easy pumpkin muffins

Find it online: https://spoonmira.com/cozy-cream-cheese-filled-pumpkin-muffins-best-easy-recipe/