Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Fall is the perfect time to indulge in all things pumpkin, and these Pumpkin Cream Cheese Muffins are a delightful treat that captures the essence of the season. The rich, spiced pumpkin muffins are perfectly complemented by a creamy, tangy cream cheese filling. Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon snack, these muffins are sure to become a favorite in your autumn baking rotation.

Ingredients

For the Pumpkin Muffins:

• ½ cup (118 ml) oil (canola or vegetable)
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups (305 g) pumpkin puree
• 2 large eggs
• ½ cup (118 ml) milk
• 1 ¾ cups (210 g) all-purpose flour (stir, spoon, and level)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 4 tsp pumpkin pie spice

For the Cream Cheese Filling:

• 8 oz (226 g) block cream cheese
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Directions

1. Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners and set aside.
2. Prepare the pumpkin muffin batter: In a large mixing bowl, whisk together the oil, granulated sugar, and vanilla extract until well combined. Add in the pumpkin puree, eggs, and milk, whisking until the mixture is smooth and fully incorporated.
3. Mix the dry ingredients: In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly add this dry mixture into the wet mixture, stirring until just combined. Be careful not to over-mix, as this can result in dense muffins. Set the batter aside.
4. Make the cream cheese filling: In another mixing bowl, use an electric hand mixer to beat the cream cheese and granulated sugar together until smooth. Add the egg and vanilla extract, mixing well and scraping down the sides of the bowl as needed.
5. Assemble the muffins: Spoon the pumpkin muffin batter into the prepared muffin cups, filling each about two-thirds full. Then, add a generous tablespoon of the cream cheese filling on top of the pumpkin batter in each cup.
6. Create the swirl effect: Use a knife to gently fold the cream cheese filling into the pumpkin batter, creating a marbled effect. Less swirling is more—this will ensure a beautiful contrast between the pumpkin and cream cheese layers.
7. Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. Be careful not to over-bake to keep the muffins moist and tender.
8. Cool and serve: Allow the muffins to cool completely in the pan before removing them. Enjoy these muffins as a delicious breakfast treat or a sweet snack any time of day.

Tips for Success

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest filling.
• Don’t overfill: Fill your muffin cups only two-thirds full to allow room for the batter to rise without overflowing.
• Proper swirling: Gently fold the cream cheese filling into the pumpkin batter for the best marbled effect—avoid over-mixing.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 18 minutes
• Total Time: 33 minutes
• Calories: 285 kcal per muffin
• Servings: 12 muffins

These Pumpkin Cream Cheese Muffins are a wonderful way to celebrate the flavors of fall. With their moist, spiced pumpkin base and creamy filling, they’re sure to be a hit with anyone who tries them. Perfect for a cozy breakfast or an indulgent snack, these muffins are the epitome of autumnal comfort. Enjoy!

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