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–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: The Best Cozy Fall Delight

Delight in these Pumpkin Cream Cheese Muffins, the perfect cozy fall treat with a creamy surprise.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • ½ cup Vegetable Oil Unsweetened applesauce can be used for a healthier option
  • 1 teaspoon Vanilla Extract Use pure extract for the best flavor
  • 1 cup Pumpkin Puree Use fresh pumpkin for best results
  • 2 large Eggs For a vegan option, use flax eggs
  • ⅓ cup Milk Any dairy or non-dairy milk can be used
  • 1 ½ cups All-Purpose Flour Substitute with gluten-free flour if needed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 tablespoon Pumpkin Pie Spice Can create your own blend
For the Cream Cheese Filling
  • 8 oz Cream Cheese Let sit at room temperature for easy mixing
  • ¼ cup Additional Sugar Adjust to taste

Equipment

  • Oven
  • Mixing bowl
  • muffin pan
  • whisk
  • Sifter
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin pan with paper cups.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, and vanilla extract until smooth. Add pumpkin puree, eggs, and milk, mixing until velvety.
  3. In a separate bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold the dry ingredients into the wet mixture until just combined.
  4. Beat softened cream cheese with additional sugar until smooth. Add in one egg and vanilla extract, mixing thoroughly.
  5. Fill muffin cups two-thirds full with pumpkin batter. Top with dollops of cream cheese filling and swirl gently.
  6. Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
  7. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

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