Pumpkin Cream Cheese Muffins

Prep Time 20 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 12
Best Season: Fall
Description

Soft, moist, and warmly spiced, these Pumpkin Cream Cheese Muffins combine rich pumpkin flavor with a smooth, slightly tangy cream cheese center. Perfect for cozy mornings or seasonal gatherings, this easy-to-make recipe delivers bakery-quality muffins with a beautiful swirl and irresistible taste.

Ingredients
    For the Pumpkin Muffin Batter
  • 1.5 cups all-purpose flour (sifted)
  • 1 cup pumpkin puree (unsweetened)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar (packed)
  • 0.5 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp pumpkin spice (or mix of cinnamon, nutmeg, ginger, cloves)
    • For the Cream Cheese Filling
  • 200 g cream cheese (softened)
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract
Instructions
    Prepare the Oven and Muffin Pan
  1. 1
    Preheat your oven to 180°C. Line a 12-cup muffin tin with paper liners or lightly grease each cavity. This ensures easy removal and clean presentation.
    2. Mix the Dry Ingredients
  2. 2
    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice. Make sure everything is evenly combined to avoid uneven flavor or texture.
    3. Combine the Wet Ingredients
  3. 3
    In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well blended. The mixture should look glossy and slightly thick.
    4. Make the Muffin Batter
  4. 4
    Gradually add the dry ingredients into the wet mixture. Gently fold until just combined. Do not overmix, as this can make the muffins dense instead of soft and fluffy.
    5. Prepare the Cream Cheese Filling
  5. 5
    In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. The texture should be silky without lumps.
    6. Assemble the Muffins
  6. 6
    Fill each muffin cup about halfway with pumpkin batter. Add about 1 tablespoon of cream cheese filling in the center, then top with a little more pumpkin batter to cover it slightly. For a swirl effect, use a toothpick to gently mix the top layer.
    7. Bake
  7. 7
    Place the muffin tray in the preheated oven and bake for 20–25 minutes. The tops should be set, and a toothpick inserted into the muffin (not the cream cheese center) should come out clean.
    8. Cool and Serve
  8. 8
    Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Note

Use pure pumpkin puree, not pumpkin pie filling, for better control of sweetness and flavor.

Make sure cream cheese is softened to avoid lumps.

Do not overmix the batter—this is key for soft muffins.

You can add chopped nuts or chocolate chips for extra texture.

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat slightly before serving for best taste.

Keywords: easy, fall baking, moist muffins, homemade, bakery-style
Read it online: https://petitepanini.com/recipe/pumpkin-cream-cheese-muffins/