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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, warmly spiced, and filled with a smooth, lightly sweetened cream cheese center. They’re perfect for cozy mornings, holiday brunches, or whenever you’re craving a bakery-style treat at home.
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Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffin Batter:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate large bowl, whisk pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  5. In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  6. Fill each muffin liner about two-thirds full with pumpkin batter.
  7. Add a spoonful of cream cheese mixture to the center of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
  9. Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in the refrigerator in an airtight container for up to 4 days.
  • These muffins freeze well; wrap tightly and freeze for up to 2 months.
  • You can add mini chocolate chips or chopped nuts to the batter for extra flavor and texture.
  • If you prefer a swirl look, use a toothpick to gently swirl the cream cheese into the pumpkin batter before baking.