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Pumpkin Cream Cheese Muffins

5 from 1 vote
Soft pumpkin spice muffins with a sweet cream cheese filling, perfect for fall mornings or dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the Muffins:
  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
For the Cream Cheese Filling:
  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
Optional Topping:
  • 2 tablespoons granulated sugar mixed with ½ teaspoon cinnamon

Method
 

  1. Beat cream cheese, sugar, yolk, and vanilla until smooth. Chill.
  2. Mix dry ingredients: flour, baking soda, salt, and spices.
  3. Whisk wet ingredients: pumpkin, sugars, eggs, oil, and vanilla.
  4. Stir dry into wet to form batter.
  5. Fill muffin cups with batter, add cream cheese filling, and cover with more batter.
  6. Sprinkle with cinnamon sugar if using.
  7. Bake at 350°F for 18–22 minutes until edges test clean.
  8. Cool and enjoy.