Pumpkin Cream Cheese Muffins
Deliciously fluffy muffins with a rich pumpkin base and a creamy cream cheese filling, perfect for any occasion.
Ingredients
For the Muffin Base
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 2 whole large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all ingredients and equipment.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended. Set aside.
- In a separate bowl, mix the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined; do not overmix.
- In another bowl, mix the cream cheese filling ingredients until smooth and creamy.
Baking
- Line muffin tins with cupcake liners or spray with non-stick spray.
- Fill each muffin cup about ⅔ full with pumpkin batter.
- Drop a spoonful of cream cheese mixture on top of each muffin cup and swirl gently.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy
- Serve warm or at room temperature, optionally with butter or more cream cheese.
Notes
For different variations, consider adding nuts, chocolate chips, or dried fruits to the batter. Store muffins in an airtight container for up to 5 days, or freeze for up to 3 months.