Go Back
–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins That Celebrate Fall Flavor

Delight in these Pumpkin Cream Cheese Muffins that embrace the warm flavors of fall in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can be half replaced with whole wheat flour for a healthier version.
  • 1 cup Granulated sugar No direct substitutes recommended unless reducing sugar.
  • 1 tbsp Baking powder Essential for leavening; cannot be omitted.
  • 1 tsp Baking soda Works with baking powder to help muffins rise.
  • 2 tsp Ground cinnamon Freshly ground spices recommended.
  • 1 tsp Ground nutmeg Can be substituted with allspice or ginger.
  • 1 tsp Salt Balances sweetness; do not omit.
  • 1 cup Pumpkin puree Avoid pumpkin pie filling.
  • 1/2 cup Vegetable oil Can be replaced with unsweetened applesauce.
  • 2 large Eggs No substitutes recommended.
  • 2 tsp Vanilla extract Almond extract can be used as a substitution.
For the Cream Cheese Filling
  • 8 oz Cream cheese Dairy-free cream cheese can be used as an alternative.
  • 1/2 cup Powdered sugar Can be reduced for less sweetness.
  • 1 tsp Vanilla extract

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan by lining it or greasing it with vegetable oil.
  2. In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, then set aside.
  3. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
  4. In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients until just combined; some flour streaks are okay.
  6. Spoon the batter into muffin cups about two-thirds full, add a tablespoon of cream cheese filling, then top with more batter.
  7. Bake for 18 to 22 minutes until a toothpick comes out clean, then cool for 5 minutes before transferring to a wire rack.
  8. Enjoy the warm muffins, perfect for sharing or savoring alone.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For the best results, avoid overmixing and use pure pumpkin puree. Store in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!