Pumpkin Cream Cheese Muffins
Delightful muffins filled with pumpkin and a rich cream cheese filling, perfect for breakfast or snacks.
Ingredients
Muffin Batter
- ½ cup oil (canola/vegetable) adds moisture
- 1 cup granulated sugar sweetens the batter
- 1 tsp vanilla extract enhances overall flavor
- 1 ¼ cups pumpkin puree provides moisture and flavor
- 2 large eggs binds ingredients
- ½ cup milk adds moisture
- 1 ¾ cups all-purpose flour gives structure
- 1 tsp baking soda helps muffins rise
- ½ tsp baking powder adds lightness
- ½ tsp salt balances sweetness
- 4 tsp pumpkin pie spice provides warm, spiced flavor
Cream Cheese Filling
- 8 oz cream cheese creates a rich filling
- ¼ cup granulated sugar sweetens the cream cheese
- 1 large egg binds filling ingredients
- 1 tsp vanilla extract adds depth to cream cheese
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large bowl, combine the oil, sugar, and vanilla extract. Whisk until well blended.
- Add the pumpkin puree, eggs, and milk. Whisk until thoroughly combined.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until just combined.
Cream Cheese Filling
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add an egg and vanilla extract to the cream cheese mixture, mixing until combined.
Baking
- Line muffin pans with paper liners. Fill each cup two-thirds full with pumpkin batter.
- Spoon cream cheese filling over the pumpkin batter and swirl gently with a toothpick.
- Bake for 15 to 18 minutes or until a toothpick comes out with moist crumbs.
- Allow muffins to cool completely in the pan before transferring to a wire rack.
Notes
Serve muffins warm with coffee or as an afternoon snack. Experiment with adding nuts or chocolate chips for variation.