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Perfect Pumpkin Cream Cheese Muffins: Easy Homemade Recipe

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These pumpkin cream cheese muffins are incredibly moist, perfectly spiced, and feature a creamy, tangy cream cheese center that stays soft and distinct. They’re easy to make with simple ingredients and are a crowd-pleasing fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ⅓ cup (80ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened (full-fat)
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons granulated sugar (for topping, optional)
  • ¼ cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Prep the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth. Portion into 12 equal balls using a small cookie scoop or tablespoon. Place on a parchment-lined baking sheet and freeze for at least 20 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix dry ingredients: In a large bowl, whisk together flour, 1 cup sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Fill muffin tin: Spoon about 1 ½ tablespoons of batter into each muffin cup. Place one frozen cream cheese ball in the center of each cup, pressing down gently. Divide remaining batter evenly over the top, covering the cream cheese completely. Cups will be about ¾ full.
  7. Add topping (optional): Sprinkle a little granulated sugar over each muffin, and add chopped nuts if desired.
  8. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freezing the cream cheese filling is essential to keep it from melting into the batter. Use full-fat cream cheese for best results. Do not overmix the batter. Let muffins cool completely before serving to allow the cream cheese filling to set. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall baking, pumpkin cream cheese muffins, easy muffin recipe

Find it online: https://eliplate.com/perfect-pumpkin-cream-cheese-muffins-easy-homemade-recipe/