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Pumpkin Cream Cheese Muffins

Delicious Pumpkin Cream Cheese Muffins

Moist pumpkin muffins swirled with a creamy cream cheese filling, perfect for breakfast or a sweet treat. Easy to make and guaranteed to be a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Vegetable oil
  • 2 Large eggs
  • 1 cup Pumpkin puree
  • 1 teaspoon Vanilla extract
Cream Cheese Filling
  • 4 ounces Cream cheese softened
  • 1/4 cup Powdered sugar
  • 1 tablespoon Milk

Equipment

  • Mixing bowls
  • Muffin Tin
  • Whisk
  • Spatula
  • Toothpick

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
  6. Fill each muffin cup about halfway with batter. Spoon a teaspoon of cream cheese filling into the center of each muffin. Top with remaining batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, use brown butter instead of vegetable oil. You can also add chocolate chips or chopped nuts to the batter for extra texture and flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.