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Pumpkin Cream Cheese Muffins

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Soft and moist pumpkin muffins swirled with a rich cream cheese filling, perfect for fall mornings or festive gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar (for cream cheese filling)
  • 1 egg yolk
  • 1/2 tsp vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, whisk eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  6. Fill muffin cups about 2/3 full with pumpkin batter.
  7. Spoon about 1 tablespoon of cream cheese filling into the center of each muffin and swirl gently with a toothpick or knife.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra flavor, sprinkle muffins with cinnamon sugar before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • These muffins can also be frozen for up to 2 months.

Nutrition

Keywords: pumpkin cream cheese muffins, fall baking, pumpkin spice muffins, cream cheese swirl muffins

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