Go Back

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful fall treat that combines warm pumpkin flavors with a rich cream cheese filling, perfect for cozy mornings and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Using King Arthur flour is recommended for quality.
  • 1 cup granulated sugar Coconut sugar can be used for a caramelized flavor.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp pumpkin pie spice Homemade mix recommended.
  • 0.5 tsp cinnamon Add more if desired.
Wet Ingredients
  • 1.5 cups pumpkin puree Canned or homemade works well.
  • 1 large egg At room temperature for better texture.
  • 0.25 cups unsalted butter, melted Grass-fed recommended.
  • 1.5 tsp vanilla extract Use pure vanilla for best results.
Cream Cheese Filling
  • 8 oz cream cheese, softened Philadelphia cream cheese is classic.
  • 0.5 cups powdered sugar
  • 2 tsp all-purpose flour
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and grease or line a muffin pan with paper liners.
  2. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix well with a whisk.
  3. In another bowl, whisk together the wet ingredients: pumpkin puree, egg, melted butter, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Divide the batter evenly into the muffin pan, filling each cup about 2/3 full.
  6. In a separate bowl, prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, all-purpose flour, and a pinch of salt until smooth.
  7. Spoon or pipe 1 to 2 tablespoons of the cream cheese mixture into the center of each muffin.
  8. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Start checking at the 15-minute mark.
  9. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Reheat in the microwave before serving for best texture.