Pumpkin Cream Cheese Muffins
Delicious pumpkin muffins filled with a creamy cream cheese surprise, making them perfect for fall and great for using leftover pumpkin puree.
Ingredients
For the Muffins
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon ground ginger
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 pieces eggs room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, blend the granulated sugar, brown sugar, and vegetable oil. Add in the eggs, pumpkin puree, and vanilla extract, mixing until you have a smooth batter.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay!
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until smooth and creamy.
- Spoon a tablespoon of pumpkin batter into each muffin cup. Follow with a dollop of the cream cheese mixture on top, then add more pumpkin batter to cover the cream cheese, filling each cup about ¾ full.
Baking
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week. For longer storage, freeze them for up to 3 months and reheat in the microwave for a quick treat.