Description

These Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin pie spice with a luscious cream cheese filling, creating a perfect fall treat that’s moist, tender, and mildly sweet. Ideal for breakfast or a cozy snack, these muffins blend the richness of pumpkin puree and smooth cream cheese into a delightful baked good that’s easy to prepare and sure to impress.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining with paper liners or greasing it well to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well blended.
Combine Wet and Dry: Fold the wet ingredient mixture into the dry ingredients gently until just combined. Avoid overmixing; some lumps are acceptable to maintain muffin tenderness.
Prepare Cream Cheese Filling: Beat the softened cream cheese with granulated sugar and egg yolk until smooth and creamy to create the filling.
Fill Muffin Cups: Spoon batter into each muffin cup until about one-third full. Add a dollop of the cream cheese mixture in the center, then cover with more batter until each cup is approximately three-quarters full.
Bake Muffins: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
Cool Down: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.

Notes

For best results, make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
Do not overmix the batter; overmixing can lead to tough muffins.
You can store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing is possible: wrap muffins individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
Use canned pumpkin puree or homemade pumpkin puree for the best pumpkin flavor and moisture.