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Pumpkin Cream Cheese Muffins

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Pumpkin Cream Cheese Muffins are moist, tender muffins with warm pumpkin spice flavor and a luscious cream cheese filling, perfect for breakfast, brunch, or a sweet snack.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add pumpkin puree and vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. In a separate bowl, beat cream cheese with powdered sugar until smooth.
  7. Fill each muffin liner halfway with pumpkin batter, then add a spoonful of cream cheese mixture. Top with more pumpkin batter to fill the liner.
  8. Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter.
  9. Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
  10. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Add chopped pecans, walnuts, or chocolate chips to the pumpkin batter for extra texture.Top with streusel for a crunchy topping.Increase cinnamon, ginger, or cloves for a spicier flavor.Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.Freeze for up to 2 months; reheat briefly in microwave or oven before serving.

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