Easy Pumpkin Cream Cheese Muffins – Best Fall Dessert Recipe
These Easy Pumpkin Cream Cheese Muffins combine moist pumpkin spice batter with a luscious cream cheese filling, perfect for a cozy fall dessert or breakfast treat. Soft, flavorful, and creamy, they capture the essence of autumn using classic spices and a tangy cream cheese surprise inside each muffin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Muffin Batter
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- 2 large eggs
- 1 cup (245g) canned pumpkin purée (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk (any kind)
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs. Then add the pumpkin purée, vegetable oil, milk, and vanilla extract; mix until smooth and homogeneous.
- Make Muffin Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix to keep muffins tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract and continue beating until creamy and well mixed.
- Assemble Muffins: Spoon about 1 tablespoon of the pumpkin batter into each muffin cup. Then add about 1 tablespoon of the cream cheese filling on top. Cover the cream cheese layer with more pumpkin batter, approximately 1 tablespoon or until each cup is about 2/3 full.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure the cream cheese is softened to room temperature for smooth filling.
- Do not overmix the muffin batter to keep muffins light and fluffy.
- Use canned pumpkin purée, not pumpkin pie filling for correct texture and flavor.
- If desired, add chopped nuts or chocolate chips to the batter for extra texture.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- These muffins can be frozen for up to 2 months; thaw overnight in the refrigerator.
