These Pumpkin Cream Cheese Muffins are a delightful treat perfect for fall mornings or gatherings. Moist pumpkin muffins with a sweet cream cheese center and optional nutty topping, these are sure to be a hit!
Author:nadia
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 muffins 1x
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
Muffins:
1 3/4cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1cup canned pumpkin puree
1/2cup granulated sugar
1/2cup brown sugar
1/2cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Cream Cheese Filling:
6oz cream cheese (softened)
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Optional Topping:
1/4cup chopped pecans or walnuts
1 tablespoon brown sugar
Instructions
Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Prepare wet ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Combine ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined.
Make cream cheese filling: Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Fill muffin liners: Fill each muffin liner two-thirds full with batter and add a spoonful of cream cheese filling in the center of each muffin.
Add toppings: Optionally, sprinkle the tops with chopped nuts and brown sugar.
Bake: Bake for 18–22 minutes until a toothpick inserted near the edge comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in the refrigerator for up to 4 days.
These muffins freeze well and are great for make-ahead breakfasts or fall gatherings.