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Pumpkin Cream Cheese Muffins

Delightful muffins filled with a creamy cream cheese center, perfect for cozy autumn moments.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour Always use a good quality flour, like King Arthur or Bob's Red Mill, for the best texture.
  • 1 cup granulated sugar Sweetness is key! You can also substitute with coconut sugar for a healthier twist.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt Essential in balancing sweetness.
  • 1.5 tsp pumpkin pie spice A blend of cinnamon, nutmeg, and ginger. You can make your own for a personal touch!
  • 0.5 tsp cinnamon
  • 1.5 cups pumpkin puree Use canned pure pumpkin for convenience or freshly roasted pumpkin for a deeper flavor.
  • 1 large egg, at room temperature Room temperature for better mixing.
  • 0.25 cup unsalted butter, melted Unsalted is better for controlling your salt levels.
  • 1.5 tsp vanilla extract Don’t skimp on quality here; pure vanilla extract is the way to go!
For the Cream Cheese Filling
  • 8 oz cream cheese, softened I recommend Philadelphia for its creaminess.
  • 0.5 cup powdered sugar
  • 2 tsp all-purpose flour Helps the filling set a bit.
  • pinch salt Always enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). While it's heating, grease or line a standard muffin pan with muffin liners.
  2. In a large mixing bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon. Whisk until well combined, and set aside.
  3. In another bowl, whisk together the wet ingredients: 1 1/2 cups pumpkin puree, 1 large room temperature egg, 1/4 cup melted unsalted butter, and 1 1/2 tsp vanilla extract. Mix until smooth and creamy.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  5. Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
  6. In a separate bowl, mix the softened cream cheese, 1/2 cup powdered sugar, 2 tsp all-purpose flour, and a pinch of salt until creamy and smooth.
  7. Spoon or pipe 1 to 2 tablespoons of the cream cheese filling into the center of each muffin.
  8. Bake in your preheated oven for 15 to 20 minutes, or until a toothpick inserted into the muffin comes out clean (with a few crumbs attached).
  9. Allow muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Notes

Store your pumpkin cream cheese muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to a week or freeze for 2-3 months.