Pumpkin Cream Cheese Muffins
Moist pumpkin cream cheese muffins with a rich cream cheese filling—perfectly spiced & easy to make!
Nutrition
Calories: 240kcalCarbohydrates: 27gProtein: 3gFat: 14gSugar: 15g
Ingredients
For the Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, salt, and spices.
- In another bowl, mix sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir until just combined — don’t overmix.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
- Scoop pumpkin batter into lined muffin cups, filling each about ¾ full.
- Place the cream cheese filling into a piping bag (or zip-top bag with the tip cut). Pipe about 1 tablespoon of the cream cheese filling directly into the center of each muffin, from the top.
- Bake for 18–22 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean. The muffins will rise up around the filling.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature cream cheese to avoid lumps.
- Add a sprinkle of cinnamon sugar on top before baking for a crunchy finish.
- Store leftovers in the fridge for up to 4 days, or freeze for longer storage.
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