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Pumpkin Cream Cheese Muffins Recipe

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4.1 from 51 reviews

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, featuring a tender pumpkin-spiced batter swirled with a creamy, luscious cream cheese filling. Perfect for fall breakfasts or cozy snacks, these muffins combine the warmth of pumpkin pie spice with a rich, sweet cream cheese center for a truly irresistible treat.

  • Total Time: 35-40 minutes
  • Yield: 16 muffins

Ingredients

Muffin Batter

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup water

Cream Cheese Filling

  • 1 (8-oz.) package cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Make the muffins: Preheat the oven to 350ºF and line a muffin pan with baking cups to prepare for baking.
  2. Prepare dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this bowl aside for later use.
  3. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream together the room temperature butter, sugar, and vanilla extract until the mixture is light and fluffy, which usually takes about 2 minutes.
  4. Add eggs and pumpkin: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then add the canned pumpkin and mix until fully combined.
  5. Combine batter: Gradually add the dry ingredients alternately with water to the wet mixture, starting and ending with the dry ingredients. Mix well, scraping down the sides of the bowl as needed, then set the batter aside.
  6. Make the cream cheese filling: In a clean bowl with the paddle attachment, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  7. Layer muffin batter and filling: Spoon alternate dollops of pumpkin batter and cream cheese filling into the lined muffin cups, filling each about three-quarters full. Using a toothpick or sharp knife, gently swirl the cream cheese and batter together to create a marbled effect.
  8. Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean without batter.
  9. Cool muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

  • Ensure cream cheese is at room temperature before mixing for a smooth filling.
  • Swirling the cream cheese and pumpkin batter creates a marbled effect but avoid over-mixing to keep distinct layers.
  • Use a toothpick to test doneness; if it comes out clean, muffins are ready.
  • Store muffins in an airtight container for up to 3 days at room temperature or refrigerate to extend freshness.
  • For a dairy-free alternative, substitute cream cheese with a plant-based cream cheese and use vegan butter.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pumpkin-cream-cheese-muffins-recipe/