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Pumpkin Spice Muffins with Cream Cheese Filling

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Cozy and easy pumpkin spice muffins with a luscious cream cheese filling, perfect for fall gatherings and sweater weather treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (240ml) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the cream cheese filling:
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. Prepare the cream cheese filling: In a small bowl, beat 8 ounces softened cream cheese with 1/4 cup sugar, 1 teaspoon vanilla, and 1 tablespoon flour until smooth and fluffy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt.
  4. Combine sugars and wet ingredients: In another bowl, mix 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry and gently fold together using a spatula. Do not overmix; a few lumps are fine.
  6. Fill the muffin cups partially: Spoon about 1 tablespoon of batter into each muffin cup, just enough to cover the bottom.
  7. Add cream cheese filling: Place about 1 teaspoon of the cream cheese mixture in the center of each muffin cup on top of the batter.
  8. Top with remaining batter: Spoon the rest of the batter over the cream cheese, covering it completely. Each cup should be about 3/4 full.
  9. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick into the muffin, avoiding the center. If the toothpick comes out clean or with a few crumbs, they are done.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth blending. Do not overmix the batter to keep muffins tender. Chilling the cream cheese filling before filling reduces oozing. You can swap all-purpose flour for gluten-free flour and use vegan cream cheese and coconut oil for a dairy-free, vegan version. Adding chopped nuts or chocolate chips is a delicious variation.

Nutrition

Keywords: pumpkin spice muffins, cream cheese filling, fall baking, cozy treats, easy muffins, pumpkin recipe, autumn dessert

Find it online: https://eliplate.com/pumpkin-spice-muffins-recipe-easy-cozy-sweater-weather-treats-with-cream-cheese-filling/