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Pumpkin Cream Cheese Muffins

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These easy, moist pumpkin cream cheese muffins feature a tender spiced pumpkin crumb and a luscious swirl of sweet-tangy cream cheese. Perfect for fall mornings, brunch, or cozy snacks, they’re a crowd-pleasing treat that stays moist for days.

Ingredients

Scale
  • 1 2/3 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 tsp pure vanilla extract
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • 1/2 tsp pure vanilla extract (for filling)
  • 2 tbsp pumpkin seeds or chopped pecans (optional topping)
  • 1 tbsp turbinado sugar (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, whisk together eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
  4. In a small bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup (about 2/3 full). Add a generous heaping tablespoon of cream cheese filling into the center of each. Top with remaining pumpkin batter, dividing evenly.
  7. Use the back of a spoon to gently swirl the cream cheese into the batter for a marbled effect, or leave as is for a creamy center.
  8. Sprinkle muffin tops with pumpkin seeds, pecans, or turbinado sugar if desired.
  9. Bake for 18–22 minutes, or until muffins are set, lightly golden, and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The cream cheese filling will set as they cool.

Notes

Let eggs and cream cheese come to room temperature for best results. Don’t overmix the batter to keep muffins tender. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and plant-based milk. Store in the fridge for up to 5 days or freeze for longer storage. Swirl the cream cheese for a marbled look or leave it centered for a gooey pocket.

Nutrition

Keywords: pumpkin cream cheese muffins, pumpkin muffins, fall baking, easy muffins, cream cheese swirl, autumn treats, breakfast, snack, dessert, moist muffins

Find it online: https://realityeats.com/pumpkin-cream-cheese-muffins-recipe-easy-moist-fall-treats/