Go Back

Irresistible Cream Cheese Filled Pumpkin Muffins

These pumpkin muffins are filled with a creamy, sweet cream cheese center, offering a delightful contrast in flavor and texture. This recipe uses a specific technique to ensure the cream cheese filling is evenly dispersed throughout the muffin, preventing it from sinking to the bottom and creating a perfect bite every time.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Muffin liners
  • Mixing bowls
  • Electric mixer
  • Ice cream scoop or large spoon
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  3. Add the egg yolk, flour, and vanilla extract to the cream cheese mixture. Beat until well combined. Set aside.
  4. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. In a separate bowl, combine the sugar, oil, pumpkin puree, eggs, and vanilla extract. Mix well.
  6. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  7. Fill each muffin cup about halfway full with pumpkin batter.
  8. Spoon about 1 tablespoon of cream cheese filling into the center of each muffin.
  9. Top with the remaining pumpkin batter, filling the muffin cups almost to the top.
  10. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, make sure your cream cheese is properly softened to avoid lumps in the filling. Avoid overmixing the muffin batter to prevent tough muffins. Layering the batter helps to suspend the cream cheese filling evenly. Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.