Here’s a delicious recipe for Pumpkin Cream Cheese Muffins—soft, spiced muffins with a creamy sweet center. 🎃🧁
🧁 Pumpkin Cream Cheese Muffins
Ingredients (Makes 12 Muffins)
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ cup vegetable oil or melted butter
- 1 cup sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the cream cheese filling:
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Preheat oven & prepare pan
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
2️⃣ Make the cream cheese filling
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
3️⃣ Make the muffin batter
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat oil, sugar, eggs, pumpkin, and vanilla until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
4️⃣ Assemble muffins
- Fill each muffin cup halfway with batter.
- Drop about 1 tsp of cream cheese mixture into the center.
- Top with remaining batter, covering the cream cheese.
5️⃣ Bake
- Bake for 20–25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
6️⃣ Cool & serve
- Let muffins cool in the pan 5 minutes, then transfer to a wire rack.
💡 Tips
- For extra sweetness, sprinkle a little cinnamon sugar on top before baking.
- You can use pumpkin pie spice instead of individual spices for convenience.
- These muffins freeze well—just wrap individually in plastic wrap.
If you want, I can also give a quick 3-step version that makes mini pumpkin cream cheese muffins in under 25 minutes for snacking or brunch.
