Pumpkin Cream Cheese Muffins
Tender pumpkin muffins warmly spiced and layered with a smooth cream cheese center, making a cozy breakfast or fall baking treat.
Prep: 15 min · Cook: 22 min · Yield: 12 · Method: Oven
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 eggs
- 8 ounces cream cheese
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
Cooking instructions
- Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners. (about 5 min) — 350°F
- Make the filling: Beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Set aside. (about 3 min)
- Whisk the flour, 1 cup sugar, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. (about 2 min)
- In a separate bowl, whisk the pumpkin puree, oil, and eggs until blended. Add to the dry ingredients and stir just until no dry flour remains; do not overmix. (about 3 min)
- Divide half of the pumpkin batter among the muffin cups. Add about 1 tablespoon of cream cheese filling to each, then cover evenly with the remaining batter. Each cup should be about three-quarters full. (about 5 min)
- Bake for 20 to 24 minutes, until the muffin tops spring back lightly and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack. (about 22 min) — 350°F