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Pumpkin Cream Cheese Muffins

Soft, warmly spiced muffins filled with creamy cheesecake goodness, perfect for breakfast or a snack during fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon cloves
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 0.25 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk together melted butter, pumpkin, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. In a separate bowl, mix the cream cheese with powdered sugar until smooth.
Baking
  1. Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then top with more batter until three-quarters full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins taste best warm or at room temperature. Serve them with coffee or tea, or enjoy them on their own. Sprinkle some powdered sugar on top for an extra touch of sweetness. Ensure your cream cheese is at room temperature for easier mixing. Don’t overmix the batter; it should be combined but still slightly lumpy. Add nuts or chocolate chips for extra texture.