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Pumpkin Cream Cheese Muffins

Delight in the warm, spiced sweetness of Pumpkin Cream Cheese Muffins, featuring a creamy center that brings comfort on chilly days.
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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
  

Muffin Batter
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk together until well combined.
  4. In another bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
  6. Scoop about two-thirds of the muffin batter into each muffin cup. Spoon a generous tablespoon of the cream cheese mixture in the center of each muffin, and then cover it with the remaining batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean (apart from the cream cheese).
  2. Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm!

Notes

For a healthier option, consider substituting part of the oil with unsweetened applesauce. Ensure your cream cheese is softened before mixing for the best texture. Avoid overmixing to ensure fluffy muffins. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.