These Pumpkin Cream Cheese Muffins have a tender, warmly spiced pumpkin crumb and a creamy cheesecake-style center. They make a cozy fall breakfast, an afternoon coffee treat, or an easy addition to a holiday brunch table.
Ingredients
For the pumpkin batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon and 1/2 teaspoon salt
- 3/4 cup pumpkin purée (not pie filling)
- 1/2 cup brown sugar
- 1/3 cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
For the filling
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking soda, spices, and salt in a medium bowl. In another bowl, whisk pumpkin, brown sugar, oil, egg, and vanilla until smooth. Fold the dry ingredients into the pumpkin mixture just until no dry streaks remain.
- For the filling, beat cream cheese, sugar, and vanilla until smooth.
- Spoon pumpkin batter into each liner, filling it about halfway. Add a heaping teaspoon of cream cheese filling in the center, then top with the remaining pumpkin batter.
- Bake for 18 to 22 minutes. The muffin tops should spring back lightly when touched. Cool in the pan for 5 minutes, then transfer to a rack.
Tips and Variations
Do not overmix the batter, which can make muffins dense. A small cookie scoop keeps the portions even. For a little crunch, sprinkle the tops with coarse sugar before baking. You can also stir a handful of chopped pecans into the batter.
Storage
Because of the cream cheese filling, refrigerate the muffins in a covered container once they are cool. Enjoy them within 3 to 4 days. Warm one briefly in the microwave for a soft, freshly baked feel.
Pumpkin Cream Cheese Muffins Recipe
Yield: 12 muffins Prep: 20 minutes Bake: 20 minutes
A tender pumpkin muffin with a sweet cream cheese center for easy fall mornings.
