Pumpkin Muffins with Cream Cheese Center
Indulge in the cozy flavors of fall with these irresistible Pumpkin Muffins with Cream Cheese Center! Perfectly spiced with cinnamon, nutmeg, and ginger, these moist and tender muffins feature a luscious, velvety cream cheese filling hidden inside—making every bite a delightful surprise. Easy to prepare and ready in under an hour, they’re the ultimate treat for breakfast, brunch, or a seasonal dessert. Whether you’re serving them warm out of the oven or at room temperature, these homemade muffins are sure to become a family favorite. Don’t forget to store extras (if there are any!) in the fridge for up to five days. This recipe combines the best of pumpkin spice with a creamy twist, making it a must-try for fall baking enthusiasts!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined.
In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract (for the filling) until smooth and creamy.
Spoon about 2 tablespoons of the muffin batter into the bottom of each prepared muffin cup. Add 1 teaspoon of the cream cheese filling in the center of the batter.
Cover the cream cheese filling with another 2 tablespoons of muffin batter, ensuring the filling is fully enclosed.
Bake for 22-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 559.4 g | 203% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 373.4 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 514 mg | 40% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1253 mg | 27% | |
*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.
