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Pumpkin Cream Cheese Muffins

These delightful Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin, creamy cheese, and warm spices, making them an ideal treat for fall.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
Cream Cheese Filling
  • 4 oz cream cheese, softened Mix with a bit of sugar for sweetness if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your muffin pan or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Beat until smooth.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined; avoid over-mixing.
  5. In a separate bowl, mix the softened cream cheese with a bit of sugar to sweeten it slightly, if desired.
  6. Spoon half of the batter into each muffin cup, then add a dollop of the cream cheese mixture on top. Finally, add the remaining batter on top.
  7. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For the perfect muffin, don’t overmix the batter. Try adding nuts or chocolate chips for extra flavor. Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.