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Best Pumpkin Cream Cheese Muffins

These delightful muffins feature a moist pumpkin base enveloping a rich cream cheese swirl, perfect for family gatherings during autumn and winter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 0.25 cups sugar
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Set aside.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until well combined.
  5. Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
Baking
  1. Line a muffin tin with paper liners and fill each cup halfway with pumpkin batter.
  2. Place about 1 tablespoon of the cream cheese filling in the center of each muffin and top with additional batter until nearly full.
  3. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the muffin comes out clean.
  4. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

To keep muffins moist, do not overbake. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.