Go Back

Pumpkin Cream Cheese Muffins

Delight in the cozy flavors of fall with these moist Pumpkin Cream Cheese Muffins, featuring a creamy center and a blend of warm spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use homemade for best flavor.
  • 1 cup cream cheese, softened Soften at room temperature for easy mixing.
  • 2 pieces eggs Ensure they’re at room temperature.
  • 1/2 cup vegetable oil Keeps muffins moist.
  • 1 tsp vanilla extract Adds depth and richness.
Dry Ingredients
  • 2 cups all-purpose flour Sift for lighter texture.
  • 1/2 cup sugar Balances the spices.
  • 1/2 cup brown sugar Adds depth of flavor.
  • 1 tsp baking powder Helps muffins rise.
  • 1 tsp baking soda Works with pumpkin's acidity.
  • 1 tsp cinnamon Brings warm spice flavor.
  • 1/2 tsp nutmeg Enhances autumn essence.
  • 1/2 tsp salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, sugar, and vanilla extract until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  5. In a separate bowl, beat the cream cheese with sugar until smooth.
Assembly
  1. Fill muffin tins halfway with the pumpkin batter, add a dollop of the cream cheese mixture, and then cover with more pumpkin batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool before serving.

Notes

For best results, ensure ingredients like cream cheese and eggs are at room temperature. Use a cookie scoop for even muffin sizes. Muffins can be frozen for up to 3 months.