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Pumpkin Cream Cheese Muffins

Irresistible Pumpkin Cream Cheese Muffins for Cozy Mornings

Delight in these Pumpkin Cream Cheese Muffins, a cozy breakfast treat that blends spice and creaminess, perfect for chilly mornings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 ¾ cups all-purpose flour provides structure and fluffiness
  • 1 teaspoon baking soda helps muffins rise
  • ½ teaspoon baking powder extra lift for a dome
  • 1 teaspoon ground cinnamon adds warm spice
  • ½ teaspoon ground ginger enhances sweetness
  • ¼ teaspoon ground nutmeg adds depth
  • ⅛ teaspoon ground cloves provides aromatic spiciness
  • ½ teaspoon salt balances sweetness
  • ¾ cup granulated sugar sweetens without altering texture
  • ½ cup brown sugar adds moisture and flavor
  • 2 large eggs binding agent
  • 1 cup pure pumpkin puree signature flavor
  • ½ cup vegetable oil keeps muffins soft
  • ¼ cup milk achieves batter consistency
  • 1 teaspoon vanilla extract rounds out flavors
For the Cream Cheese Filling
  • 8 ounces cream cheese (softened) indulgent filling
  • ½ cup powdered sugar sweetens without graininess
  • 1 large egg yolk adds richness
  • ½ teaspoon vanilla extract enhances sweetness

Equipment

  • muffin pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, mix the wet ingredients: granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until creamy.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined.
  5. In a medium bowl, beat the softened cream cheese with powdered sugar, egg yolk, and vanilla until smooth.
  6. Fill each muffin cup ⅔ full with the pumpkin batter, then add a tablespoon of the cream cheese filling in the center.
  7. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure to use room temperature eggs and softened cream cheese for the best texture in the muffins.

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