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–+ servings

Pumpkin Cream Cheese Muffins

Deliciously moist pumpkin muffins filled with a creamy, tangy cream cheese center, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour sifted
  • 1 cup pumpkin puree canned or homemade
  • 1 cup granulated sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
For the Cream Cheese Filling
  • 8 oz cream cheese softened to room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature

Method
 

Prepare the Muffin Batter
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In another bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Prepare the Cream Cheese Filling
  1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add the granulated sugar, vanilla extract, and egg to the cream cheese. Mix until fully combined and creamy.
Assemble and Bake
  1. Spoon about 1 tablespoon of the muffin batter into each muffin cup, filling it about ⅓ full.
  2. Add a generous teaspoon of the cream cheese filling on top of the batter in each cup.
  3. Top with another tablespoon of muffin batter, covering the cream cheese filling.
  4. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not touching the cream cheese) comes out clean.
  5. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These muffins are best enjoyed warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.

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