Description
Pumpkin Cream Cheese Muffins blend moist, spiced pumpkin batter with a luscious, tangy cream cheese filling for the ultimate fall treat. These muffins feature warm spices including cinnamon, nutmeg, and ginger balanced with rich pumpkin puree, while the smooth cream cheese center adds decadence. Perfect for breakfast, snacks, or a festive recipe to share, they’re easy to make, deliciously tender, and offer a beautiful presentation. Their uniquely spiced, creamy center guarantees crowd-pleasing flavor with every bite.
Ingredients
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar (filling)
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, blend the cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract until smooth. Set aside.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine pumpkin puree, 3/4 cup sugar, vegetable oil, eggs, and water and mix well.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide half of the batter evenly among the muffin cups (about halfway full).
- Place 1 tablespoon of the cream cheese filling into the center of each muffin.
- Top each muffin with the remaining batter to cover the filling.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the muffin (not the filling) comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You may substitute whole wheat flour for up to half the all-purpose flour for a heartier muffin or use coconut oil instead of vegetable oil for a subtle flavor twist. Store muffins in an airtight container in the refrigerator for up to 4 days; reheat gently before serving. Muffins can be frozen for up to 2 months—thaw overnight in the fridge. If muffins sink in the middle, it may be due to overmixing or underbaking; ensure cream cheese filling is well-blended for best texture. Swapping pumpkin pie spice for individual spices works in a pinch. Let muffins cool thoroughly before removing for a tidy presentation.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg