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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: Cozy Autumn Treats to Savor

Enjoy the warm and spiced flavor of Pumpkin Cream Cheese Muffins, a perfect autumn treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts and Baking Classics
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour essential for structure, giving the muffins a light, tender crumb.
  • 1 cup granulated sugar adds sweetness to balance the earthy pumpkin flavor.
  • 1 tablespoon baking powder helps the muffins rise, creating that fluffy texture.
  • ½ teaspoon baking soda works alongside the baking powder to ensure proper leavening.
  • 1 teaspoon ground cinnamon infuses warmth and a hint of spice into each bite.
  • ½ teaspoon ground nutmeg adds a subtle depth of flavor that enhances the pumpkin puree.
  • ½ teaspoon salt enhances all the flavors.
  • 1 cup pumpkin puree the star ingredient, providing moisture and delightful taste.
  • ½ cup vegetable oil keeps the muffins moist and tender.
  • 2 large eggs bind the ingredients together and add richness.
  • 1 teaspoon vanilla extract rounds out the flavors beautifully.
For the Cream Cheese Filling
  • 8 ounces cream cheese adds a luscious, rich center.
  • ¼ cup powdered sugar sweetens the filling.
  • 1 teaspoon vanilla extract enhances the overall flavor.

Equipment

  • muffin pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan by lining it with paper liners or greasing it.
  2. In a medium bowl, combine 8 ounces of softened cream cheese, ¼ cup powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and set aside.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Ensure there are no lumps.
  4. In a separate bowl, mix together 1 cup of pumpkin puree, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.
  5. Gently fold the wet mixture into the dry ingredients using a spatula until just combined, avoiding overmixing.
  6. Spoon the batter into each muffin cup, filling them about two-thirds full. Add 1 tablespoon of cream cheese filling into the center of each muffin and top with more batter.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use fresh pumpkin puree for a richer flavor. Don’t overmix to ensure fluffy muffins. Store in an airtight container.

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