Description
Delicious pumpkin cream cheese muffins that are perfect for fall mornings or anytime you crave a cozy treat. These moist and flavorful muffins have a surprise cream cheese filling that adds a delightful richness to every bite.
Ingredients
Scale
For the muffin batter:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- Prepare muffin batter: In a large bowl, whisk together flour, sugars, baking soda, pumpkin pie spice, and salt. In another bowl, mix eggs, pumpkin purée, oil, milk, and vanilla until smooth. Combine wet and dry ingredients until just mixed.
- Make cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups: Fill each muffin cup with batter, add cream cheese filling in the center, and bake.
- Bake and cool: Bake for 18–22 minutes, cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- These muffins freeze well.
- Add a streusel topping for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
