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–+ servings

Pumpkin Muffins with Cream Cheese

Deliciously moist pumpkin muffins filled with a creamy, tangy cream cheese center, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup canned pumpkin puree Use 100% pure pumpkin, not pumpkin pie filling.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar Adjust to taste if desired.
  • 1/2 cup brown sugar Packed firmly for best results.
  • 3 large eggs Room temperature for better mixing.
  • 2 cups all-purpose flour Sifted before measuring.
  • 2 teaspoons baking powder Ensure it's fresh for proper rising.
  • 1 teaspoon baking soda Helps the muffins rise.
  • 1 teaspoon ground cinnamon For warm flavor.
  • 1/2 teaspoon ground nutmeg Optional, for added spice.
  • 1/2 teaspoon salt Enhances flavor.
For the Cream Cheese Filling
  • 8 oz cream cheese Softened to room temperature.
  • 1/4 cup granulated sugar Adjust to taste.
  • 1 teaspoon vanilla extract For flavor.

Method
 

Prepare the Muffin Batter
  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking.
  2. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Use an electric mixer on medium speed until well combined, about 2 minutes.
  3. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to evenly distribute the dry ingredients.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the muffins tough.
Prepare the Cream Cheese Filling
  1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2 minutes.
Assemble and Bake
  1. Spoon about 2 tablespoons of the pumpkin batter into each muffin cup, filling them about halfway.
  2. Add a heaping teaspoon of the cream cheese filling on top of the batter in each cup.
  3. Top with another tablespoon of pumpkin batter to cover the cream cheese filling completely.
  4. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean (a few crumbs are okay, but no wet batter).
  5. Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.

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