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Pumpkin Cream Cheese Muffins

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Tender, spiced pumpkin muffins with a creamy, tangy pocket of sweetened cream cheese in the center. These bakery-style treats are easy to make and perfect for cozy fall breakfasts, snacks, or coffee breaks.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (245g) canned pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (110g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil or light olive oil)
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 teaspoons pure vanilla extract
  • For the Cream Cheese Filling:
  • 4 oz (115g) cream cheese, softened (full-fat preferred)
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • Optional Topping:
  • 2 tablespoons raw pumpkin seeds (pepitas)
  • Turbinado or coarse sugar (optional, for topping)

Instructions

  1. In a small bowl, combine cream cheese, 2 tablespoons sugar, 1 tablespoon flour, and 1/2 teaspoon vanilla extract. Beat until smooth and creamy (1-2 minutes with a hand mixer or by hand). Chill the filling in the fridge while you prep the batter.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
  5. Sprinkle dry ingredients over the wet and gently fold together with a spatula until just combined. Do not overmix.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin liner (about 1/3 full). Drop about 2 teaspoons of chilled cream cheese filling into the center of each cup. Top with remaining pumpkin batter, covering the cream cheese completely. Each muffin cup should be almost full.
  7. Sprinkle raw pumpkin seeds and/or turbinado sugar on top of each muffin if desired.
  8. Bake for 20-24 minutes, checking at 20 minutes. Muffins are done when tops spring back lightly and a toothpick inserted at the edge comes out clean (avoid the cream cheese center).
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cream cheese filling sets as they cool.

Notes

Chill the cream cheese filling before assembling to keep it from sinking. Do not overmix the batter for tender muffins. Muffins can be made gluten-free with a 1:1 flour blend or dairy-free with plant-based cream cheese and milk. Store in the fridge for up to 5 days or freeze for up to 2 months. Muffins taste even better the next day as the spices deepen.

Nutrition

Keywords: pumpkin muffins, cream cheese, fall baking, breakfast, pumpkin spice, easy muffins, bakery style, autumn, snack, make ahead

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