Cream Cheese Filled Pumpkin Muffins
Experience autumn in every bite with these irresistible Cream Cheese Filled Pumpkin Muffins—a cozy, spiced treat that combines the warmth of cinnamon, nutmeg, and ginger with a luscious cream cheese center. Perfectly moist thanks to real pumpkin puree, these muffins are a delightful fusion of sweet and tangy flavors, making them the ultimate fall dessert or breakfast indulgence. The easy-to-make cream cheese filling is creamy and rich, elevating these muffins into something truly special. With just 15 minutes of prep and a heavenly aroma that fills your kitchen, these bakery-style muffins are sure to become a seasonal favorite. Serve them warm or at room temperature, and savor the comforting flavors of autumn with every delicious bite.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1.5 cups Pumpkin puree
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 tablespoon Milk (if needed for thinning the filling)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth. If the mixture is too thick, add milk, a little at a time, until it reaches a creamy and spreadable consistency.
Scoop a small amount of pumpkin batter into each muffin liner, filling each about 1/3 full.
Add a dollop (around 1 to 1.5 teaspoons) of the cream cheese mixture to the center of each muffin cup.
Top the cream cheese filling with more pumpkin batter, filling the muffin cups until they are about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of a muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins at room temperature or slightly warmed. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
