Pumpkin and Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a sweet cream cheese center. An easy fall treat perfect for breakfast, snacks, or cozy baking days.
Equipment
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup water
For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
- Make the cream cheese filling by mixing softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla until smooth. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together 1 1/3 cups sugar, oil, eggs, pumpkin puree, and water until well combined.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fill muffin cups halfway with pumpkin batter.
- Add 1 tablespoon of cream cheese mixture to the center of each muffin.
- Top with remaining pumpkin batter, filling cups about 3/4 full.
- Bake for 18 to 20 minutes until a toothpick inserted in the pumpkin part comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
Pro Tip: Don't over mix the batter once you add the wet ingredients to the dry. This is the best way to ensure you get the best texture and avoid dry muffins! A few lumps are perfectly fine and will disappear during baking.
Nutrition
Calories: 322.4kcalCarbohydrates: 43gProtein: 3.3gFat: 15.9gSaturated Fat: 5.3gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 3.8gTrans Fat: 0.1gCholesterol: 19.1mgSodium: 249.5mgPotassium: 88.4mgFiber: 1.1gSugar: 27.8gVitamin A: 3431.7IUVitamin C: 0.9mgCalcium: 28.1mgIron: 1.2mg
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