Description
Pumpkin Cream Cheese Muffins are soft, moist, and perfectly spiced muffins with a luscious cream cheese center. These fall-inspired treats combine warm pumpkin flavors and a creamy filling for a delicious breakfast or snack that’s easy to prepare and freezes well.
Ingredients
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Ground ginger
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Salt
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Pumpkin puree (canned or fresh)
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Granulated sugar or brown sugar
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Eggs
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Vegetable oil or melted butter
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Vanilla extract
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Cream cheese (softened)
- Powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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In a large bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla extract until smooth and combined.
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Gradually add dry ingredients to the wet, mixing gently until just combined—avoid overmixing.
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In a separate bowl, beat softened cream cheese and powdered sugar until creamy and smooth.
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Fill each muffin cup halfway with pumpkin batter, add a spoonful of cream cheese mixture, then top with remaining pumpkin batter to cover the filling.
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Bake 20-25 minutes, until a toothpick near the edge comes out clean (avoid testing the cream cheese center).
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Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped nuts or mini chocolate chips for extra texture and flavor.Substitute cream cheese filling with pumpkin butter or apple butter for variation.Use gluten-free flour blend to make the recipe gluten-free.
