Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy, tangy center. Perfect for cozy fall mornings or festive desserts, they’re easy to make and full of flavor!
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- In another large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla.
- Gradually stir dry ingredients into the wet until just combined. Do not overmix.
- In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill each muffin cup ⅔ full with pumpkin batter. Add 1 tablespoon of cream cheese mixture to the center of each.
- Swirl gently with a toothpick if desired.
- Bake for 18–22 minutes, until a toothpick inserted off-center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
For best results, chill the cream cheese filling for 10–15 minutes before assembling. Muffins can be frozen for up to 2 months.