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Cream Cheese Pumpkin Muffins

These delicious Cream Cheese Pumpkin Muffins are a perfect fall treat, combining the rich flavors of pumpkin and warm spices with a creamy cheese filling. They are moist, fluffy, and ideal for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast or Snack
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 muffin tin
  • optional muffin liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 spoon or ice cream scoop

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract For the batter
  • 8 oz cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract For the filling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it lightly.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
  • In another large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
  • In a small bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  • Fill each muffin cup about halfway with the pumpkin batter. Add a small spoonful of the cream cheese mixture on top of the batter in each cup. Then, cover the cream cheese with additional pumpkin batter until the cups are about three-quarters full.
  • Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  • Enjoy your delightful Cream Cheese Pumpkin Muffins!

Notes

Feel free to add in chocolate chips or nuts for added texture.
These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.
For an extra touch, you can sprinkle some cinnamon or sugar on top before baking.