Pumpkin Muffins with Cream Cheese Filling
Indulge in the cozy flavors of fall with these irresistible Pumpkin Muffins with Cream Cheese Filling! Soft and spiced to perfection, these muffins feature a tender pumpkin batter infused with warm notes of cinnamon, nutmeg, and ginger. The real surprise lies in their rich, creamy center—made from a luscious blend of cream cheese, powdered sugar, and vanilla extract—that adds a delightful tangy contrast to the sweet pumpkin base. Ready in just 35 minutes, these muffins are easy to bake and perfect for breakfast, a snack, or a festive dessert. Serve them warm for a melt-in-your-mouth experience or at room temperature for a satisfying treat. With their stunning swirl of flavors and homemade charm, these pumpkin cream cheese muffins will quickly become your go-to seasonal favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 eggs
- 0.25 cup milk
- 4 ounces cream cheese
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until evenly mixed.
In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and milk until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Do not overmix.
In a small bowl, prepare the cream cheese filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Fill each muffin cup about one-third full with the pumpkin batter. Add a small spoonful (about 1 teaspoon) of the cream cheese filling to the center of each muffin cup. Then, top with more pumpkin batter until the cups are about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of a muffin (not the cream cheese center) comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 70.8 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 245.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1122 mg | 24% | |
*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.
