Go Back
–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: A Cozy Fall Must-Bake

Delightful Pumpkin Cream Cheese Muffins embody the cozy spirit of fall, combining moist pumpkin and a creamy filling for the perfect treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitution: Whole wheat flour can be used for a healthier option.
  • 1 cup granulated sugar Note: Brown sugar can add a caramel flavor if desired.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon Note: Freshly ground spices are recommended for stronger flavor.
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree Prep Note: Fresh pumpkin can be used if well-drained.
  • ½ cup vegetable oil Substitution: Unsweetened applesauce can be used for a lighter version.
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened Dairy-free option: Use a dairy-free cream cheese alternative.
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin pan by greasing or lining it.
  2. In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  4. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  5. Fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
  6. Fill each muffin cup about ⅔ full with batter, add a tablespoon of cream cheese filling, then top with more batter.
  7. Bake for 18-22 minutes until a toothpick comes out clean. Enjoy the aroma!
  8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2500IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

These muffins can be customized with nuts or chocolate chips. Avoid overmixing for best texture.

Tried this recipe?

Let us know how it was!