Pumpkin Cream Cheese Muffins
Recipe by:These soft Pumpkin Cream Cheese Muffins are simple, cozy, and everything you want on a crisp fall morning. Perfect for breakfast, brunch, or an afternoon treat with coffee.
Ingredients
Pumpkin Muffins
- 3 ½ cups (455 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 4 eggs
- 2 cups (400 grams) granulated sugar
- 1 cup (237 ml) oil like canola or vegetable
- 1 can (425 grams) pumpkin puree 15 ounces
Cream Cheese Filling
- 8 ounces (226.8 grams) cream cheese room temperature
- 1 egg room temperature
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F (191°C). Line two standard muffin tins with paper liners or spray with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger
- In a large mixing bowl, beat the eggs on medium-high speed for 3–4 minutes until they become pale and slightly fluffy. Add the sugar and continue beating for 1 minute more.4 eggs, 2 cups granulated sugar
- Mix in the oil and pumpkin puree on low speed until just blended.1 cup oil, 1 can pumpkin puree
- Gently stir the dry ingredients into the wet ingredients on low speed until no streaks of flour remain. Do not overmix.
- In a separate bowl, beat the cream cheese, egg, sugar, vanilla, and salt until smooth and creamy. Transfer the mixture to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped).8 ounces cream cheese, 1 egg, ¼ cup granulated sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Fill each muffin cup about three-quarters full with pumpkin batter. Pipe about 1 tablespoon of the cream cheese mixture into the center of each, allowing a little of the filling to remain visible on the surface. Spoon a little more pumpkin batter around the sides if needed, leaving the cream cheese slightly exposed on top.
- Bake for 18–22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean. The cream cheese will look slightly puffed and set.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: These muffins keep best in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, let them sit at room temperature for about 30 minutes before serving so the filling softens and the texture feels freshly baked.
Freezing: Freeze cooled muffins on a baking sheet until firm, then transfer to a freezer bag or airtight container. Thaw overnight in the refrigerator or at room temperature.
Loaf Option: This batter also makes a great quick bread. Pour about two-thirds of the pumpkin batter into two greased 9x5-inch loaf pans, drop dollops of the cream cheese filling evenly over the top of each pan, then finish with the remaining batter. Bake at 350°F (177°C) for 55–65 minutes, or until the loaves are set and a toothpick inserted into the pumpkin portion comes out clean. Cool completely before slicing.
Equipment
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 244mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2933IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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