Pumpkin Cream Cheese Muffins
Delicious and moist muffins filled with a creamy pumpkin spice cream cheese center, perfect for autumn gatherings or cozy mornings.
Ingredients
For the Muffin Batter
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice or more if you love the spice!
- 1 cup pumpkin puree canned works best
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by either greasing it or lining it with muffin liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix!
- In a separate bowl, mix the softened cream cheese, sugar, and vanilla extract until creamy and smooth.
Assembly
- Pour about 1 tablespoon of the batter into each muffin liner. Add a dollop of the cream cheese filling on top. Finally, cover the filling with another tablespoon of muffin batter.
Baking
- Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick comes out clean (without any wet batter).
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Serving
- Serve warm, and enjoy the fall flavors!
Notes
Keep muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. Reheat in the microwave for about 20-30 seconds.