Moist Pumpkin Cream Cheese Muffins
These moist pumpkin muffins are swirled with a sweet cream cheese center and perfect for breakfast, dessert, or a cozy fall snack.
Equipment
- Mixing Bowl
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Muffin Pan
- Paper Liners
Ingredients
Cream Cheese Filling
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Muffins
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil or melted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Optional Streusel Topping
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp butter cold and cubed
- 1/4 tsp cinnamon
Instructions
- In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Chill in the fridge while preparing the muffins.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine eggs, pumpkin puree, oil, granulated sugar, and brown sugar. Whisk until smooth.
- Gently fold wet ingredients into the dry mixture until just combined. Do not overmix.
- Line a muffin pan with paper liners. Fill each cup halfway with pumpkin batter. Add a spoonful of cream cheese filling in the center. Cover with more pumpkin batter until cups are ¾ full. If using streusel, sprinkle topping evenly over each muffin.
- Bake in a preheated oven at 350°F (175°C) for 18–22 minutes or until a toothpick inserted (avoiding cream cheese center) comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. Freeze individually wrapped muffins for up to 3 months. For added flavor, mix in mini chocolate chips or chopped pecans.