Description
Moist, warmly spiced pumpkin muffins filled with a sweet, creamy cream cheese center. Perfect for breakfast, an afternoon snack, or a cozy fall dessert.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted (or neutral oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 8 oz cream cheese, softened
- ¼ cup granulated sugar, for filling
- 1 tsp vanilla extract, for filling
- 2 tbsp cinnamon sugar, optional for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir gently just until combined; do not overmix.
- In a separate bowl, beat the softened cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth. Chill for about 15 minutes if desired.
- Fill each muffin cup about halfway with pumpkin batter. Add a spoonful of cream cheese filling to the center, then cover with more pumpkin batter.
- Gently swirl the top with a toothpick if desired. Sprinkle with cinnamon sugar for an optional crunchy topping.
- Bake for 20–25 minutes, or until the pumpkin portion is set and a toothpick inserted into the muffin portion comes out clean. Avoid testing directly through the cream cheese center.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Avoid overmixing the batter to keep the muffins tender.
- Chill the cream cheese mixture for about 15 minutes to help prevent it from sinking or spreading.
- Butternut squash or sweet potato puree can replace pumpkin puree using the same amount.
- Add chocolate chips, chopped pecans, walnuts, or pumpkin seeds for extra flavor and texture.
- Store in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
- Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: pumpkin cream cheese muffins, pumpkin muffins, cream cheese muffins, fall muffins, pumpkin spice muffins,