Pumpkin Cream Cheese Muffins
Moist, warmly spiced pumpkin muffins filled with a smooth, lightly sweetened cream cheese center. These bakery-style pumpkin cream cheese muffins are perfect for fall breakfasts, brunches, or afternoon treats.
Ingredients
- #Pumpkin Muffin Batter
- * 1 3/4 cups all-purpose flour
- * 1 teaspoon baking soda
- * 1 1/2 teaspoons ground cinnamon
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon ground nutmeg
- * 1/8 teaspoon ground cloves
- * 1/2 teaspoon salt
- * 1 cup pumpkin puree
- * 2 large eggs
- * 3/4 cup granulated sugar
- * 1/2 cup packed light brown sugar
- * 1/2 cup vegetable oil
- * 1 teaspoon vanilla extract
- #Cream Cheese Filling
- * 8 ounces brick-style cream cheese softened
- * 1/4 cup granulated sugar
- * 1 large egg yolk
- * 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla until smooth and creamy. Set aside.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, 3/4 cup granulated sugar, brown sugar, vegetable oil, and 1 teaspoon vanilla until smooth.
- Make the batter: Add the dry ingredients to the pumpkin mixture. Gently fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
- Fill the muffin cups: Add about 2 tablespoons of pumpkin batter to each muffin cup. Spoon approximately 1 tablespoon of cream cheese filling into the center, keeping it away from the sides. Divide the remaining pumpkin batter among the cups, placing it around and partially over the cream cheese. A little filling can remain visible on top.
- Bake at 350°F for 22–26 minutes, or until the pumpkin portion of the muffins is risen and set. Insert a toothpick into the pumpkin crumb near the edge rather than through the cream cheese center. It should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack. Cool completely to allow the cream cheese centers to set.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling.
Full-fat brick-style cream cheese produces the best defined center. Avoid whipped or tub-style cream cheese.
Make sure the cream cheese is softened before mixing to help prevent lumps.
Do not overmix the muffin batter after adding the flour.
For an easier spice substitution, replace the cinnamon, ginger, nutmeg, and cloves with about 2 teaspoons pumpkin pie spice.
Pepitas or finely chopped pecans can be sprinkled over the muffins before baking for additional texture.
Check doneness through the pumpkin crumb rather than the cream cheese filling, which remains soft while warm.
Allow the muffins to cool before serving for a firmer, more defined cream cheese center.
Storage
Once completely cooled, store the muffins in an airtight container in the refrigerator because of the cream cheese filling.
For longer storage, place completely cooled muffins in a freezer-safe container or wrap them individually and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.