Perfect Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins combine warm spices and a creamy filling for a delightful fall treat. This recipe delivers incredibly moist and tender muffins, perfect for breakfast, brunch, or a sweet snack.
Equipment
- 12-cup muffin tin
- Paper liners (or muffin tin grease)
- Medium bowl
- Large bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth. Add the egg yolk and vanilla extract; beat until just combined. Refrigerate while you prepare the muffin batter.
- Whisk the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Combine the Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the Muffin Cups: Fill each muffin cup about halfway full with pumpkin muffin batter. Spoon a tablespoon of cream cheese filling onto the center of each muffin. Top with remaining pumpkin muffin batter.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!
Notes
For best results, measure flour carefully by spooning it into the measuring cup and leveling it off. Do not overmix the batter, as this can lead to tough muffins. Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap muffins individually and store in a freezer-safe bag for up to 2-3 months. Try adding chocolate chips, nuts, or a cinnamon streusel topping for variations.