Perfect Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins are a delightful combination of warm, spiced pumpkin batter and a tangy, creamy filling. They're incredibly moist, perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and surprisingly easy to make, making them a guaranteed fall baking triumph.
Equipment
- 12-cup muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Refrigerator
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg yolk and vanilla extract and beat until well combined.
- Set the cream cheese filling aside in the refrigerator.
- Make the Pumpkin Muffin Batter: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fill each muffin liner about halfway full with the pumpkin batter.
- Spoon a generous dollop of the cream cheese filling (about 1-2 tablespoons) into the center of each muffin.
- Top with the remaining pumpkin batter, filling each liner about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
Don't overmix the batter to avoid tough muffins. Ensure the cream cheese is softened for a smooth filling. Fill muffin liners appropriately to prevent overflowing. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. For variations, consider adding chocolate chips, nuts, or dried cranberries to the batter.