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Cream Cheese Pumpkin Muffins

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★★★★★

4.8 from 112 reviews

Delight in these moist and flavorful Cream Cheese Muffins, featuring a spiced pumpkin batter with a rich, creamy cheese center. These muffins combine warm pumpkin pie spices with a luscious cream cheese filling, topped with crunchy pumpkin seeds for added texture—perfect for a cozy breakfast or snack.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (240g) pumpkin puree
  • 1 large egg (at room temperature)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 6 oz (170g) cream cheese, softened
  • 3 tablespoons (38g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk (optional, if needed for consistency)

Toppings

  • 2 tablespoons pumpkin seeds (pepitas)
  • A sprinkle of sugar for texture

Instructions

  1. Make Cream Cheese Filling: Beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. If the mixture feels too thick to pipe, add a teaspoon of milk to loosen it slightly. Transfer the mixture into a piping bag and refrigerate until ready to use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to combine evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, egg, melted butter, and vanilla extract until smooth and uniform.
  4. Combine Batter: Gently stir the wet ingredients into the dry ingredients just until combined. Take care not to over-mix, as this can make the muffins tough.
  5. Fill Muffin Cups: Line a 12-cup muffin tin with paper liners or grease it lightly. Evenly divide the batter among the muffin cups, filling each about two-thirds full.
  6. Add Filling: Pipe about 1 to 1.5 teaspoons of the cream cheese filling into the center of each muffin cup, gently pushing the filling down into the batter.
  7. Optional Toppings: Sprinkle the tops of the muffins with pumpkin seeds and a light dusting of sugar for added texture and visual appeal.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the muffins for 18 to 22 minutes or until they are set and the tops turn lightly golden.
  9. Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Room temperature eggs and cream cheese help create a smooth batter and filling.
  • If you prefer a less sweet muffin, reduce the sugar in the batter slightly.
  • The optional milk in the filling helps achieve a perfect piping consistency.
  • For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Keywords: cream cheese muffins, pumpkin muffins, pumpkin spice muffins, breakfast muffins, cream cheese filling, easy muffin recipe

Find it online: https://liamjayne.com/cream-cheese-pumpkin-muffins/