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Delicious Pumpkin Cream Cheese Muffins are showcased in this featured image.

Irresistible Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful fall treat, featuring a moist, spiced pumpkin base swirled with a tangy and sweet cream cheese filling. Easy to bake and perfect for cozy mornings, they offer a burst of autumn flavor in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar for filling
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract for filling

Equipment

  • Muffin tin (12-cup)
  • Muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Ice cream scoop or large spoon
  • Toothpick or skewer
  • Wire rack
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are okay.
  5. In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
  6. Add the egg yolk and vanilla extract, and beat until just combined. Avoid overmixing.
  7. Spoon about 2 tablespoons of the pumpkin muffin batter into each muffin liner.
  8. Top each muffin with about 1 tablespoon of the cream cheese filling.
  9. Use a toothpick or skewer to gently swirl the cream cheese filling into the pumpkin batter.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the muffin batter to avoid tough muffins. Use room temperature cream cheese for a smooth filling. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For added flavor, add a pinch of ground cloves or allspice, 1/2 cup of chopped nuts, or 1/2 cup of chocolate chips to the pumpkin batter. Neufchâtel cheese can be substituted for cream cheese.