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Pumpkin Cream Cheese Muffins Recipe

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4.3 from 15 reviews

These Pumpkin Cream Cheese Muffins are moist and flavorful, featuring a spiced pumpkin batter with a rich and tangy cream cheese filling baked right into the center. Perfect for fall breakfasts or snack times, these muffins combine warming spices, pumpkin puree, and a sweet cream cheese core for a delightful treat.

  • Total Time: 40 minutes
  • Yield: 20 muffins

Ingredients

Cream Cheese Filling

  • 4 ounces block style cream cheese, room temperature
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla bean paste

Pumpkin Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 15 ounces 100% pure pumpkin puree (Libby’s brand recommended)
  • ½ cup canola oil
  • 2 large eggs, room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla bean paste

Instructions

  1. Cream Cheese Filling: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla bean paste on medium-high speed using a handheld mixer for 1-2 minutes until smooth. Place this mixture into the freezer for 10-15 minutes to firm up while preparing the muffin batter.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two standard muffin tins with 20 parchment paper cups and set aside.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, canola oil, eggs, light brown sugar, granulated sugar, and vanilla bean paste until fully combined and there are no lumps.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet pumpkin mixture using a spatula. Mix just until combined with no dry streaks remaining, but do not overmix; it’s okay if small lumps remain for a tender muffin texture.
  6. Fill Muffin Cups: Using a 2-inch cookie scoop (about ¼ cup), fill each of the 20 muffin cups about two-thirds full with the pumpkin batter.
  7. Add Cream Cheese Filling: Remove the cream cheese mixture from the freezer. Using a 1-inch cookie scoop (about 1 teaspoon), place a level scoop of cream cheese mixture onto the center of each pumpkin muffin batter portion. Gently push the cream cheese slightly into the batter with a clean finger, so it is nestled but still visible on top.
  8. Bake Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until the cream cheese is set and a toothpick inserted into the pumpkin part of the muffin comes out clean or with only a few moist crumbs. The cream cheese may puff slightly but will settle as the muffins cool.
  9. Cool and Serve: Allow the muffins to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your comforting pumpkin cream cheese muffins!

Notes

  • Do not overmix the batter to ensure the muffins stay tender and moist.
  • Letting the cream cheese filling chill in the freezer helps it hold shape while baking.
  • Use room temperature eggs and cream cheese to achieve smooth batter and filling.
  • If you do not have vanilla bean paste, you can substitute with quality vanilla extract.
  • These muffins store well in an airtight container for 2-3 days at room temperature or refrigerated for up to a week.
  • They can be frozen for up to 2 months; thaw overnight in the fridge before serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/pumpkin-cream-cheese-muffins-recipe/