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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
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Pumpkin Cream Cheese Muffins are moist, fluffy, and bursting with warm fall flavors. Featuring a tender pumpkin-spiced batter and a luscious, creamy swirl of sweetened cream cheese, these muffins are quick to prepare and perfect for breakfast, snacks, or dessert. Made with simple pantry staples and ready in under 30 minutes, they satisfy both sweet cravings and comfort food desires with minimal effort.

Ingredients

Scale

For the Muffins

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and cloves)
  • Pinch of salt
  • 2 large eggs
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar

Instructions

  1. Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
  3. Combine the Wet Ingredients: In another bowl, beat the eggs, then add the pumpkin puree, vegetable oil, and vanilla extract. Mix thoroughly until smooth.
  4. Combine Wet and Dry Batter: Slowly add the wet mixture to the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
  5. Assemble the Muffins: Line a muffin tin with paper liners or grease it well. Spoon a layer of pumpkin batter into each cup, then add a dollop of the cream cheese filling in the center. Top with more pumpkin batter to fill about 3/4 full. Use a toothpick or knife to gently swirl the cream cheese into the batter for a marbled effect.
  6. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the pumpkin batter (away from the cream cheese swirl) comes out clean. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature eggs and cream cheese for easier mixing and smoother filling.
  • Do not overmix the muffin batter to ensure a light, tender crumb.
  • Gently swirl the cream cheese filling to create pretty patterns without deflating the batter.
  • Use fresh pumpkin pie spice for the best flavor intensity.
  • Insert toothpick away from cream cheese swirl to accurately test doneness.

Nutrition

Keywords: Pumpkin muffins, cream cheese muffins, fall recipes, pumpkin spice, quick breakfast, easy muffins

Find it online: https://marybaking.com/pumpkin-cream-cheese-muffins/