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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Moist and fluffy pumpkin muffins filled with a rich cream cheese center, perfect for fall mornings and holiday breakfasts.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup pumpkin puree fresh or canned
  • 0.5 cup vegetable oil
  • 2 large eggs

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, mix the pumpkin puree, vegetable oil, and eggs until smooth.
  • Combine the wet ingredients into the dry ingredients and stir until just combined.
  • In a separate bowl, beat the cream cheese, sugar, and vanilla extract until creamy for the filling.
  • Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, then top with remaining batter.
  • Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  • Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These pumpkin cream cheese muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.