These pumpkin cream cheese muffins bring together the warmth of fall spices and a creamy surprise center, making them a delightful treat for any time of day.

Why You’ll Love This Recipe:

• Perfectly moist with a soft texture.
• Filled with a sweet cream cheese center.
• Simple ingredients for a homemade feel.

Ingredients You’ll Need:

this RECIPE FOR LATER

• For the Muffins:
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 ½ cups pumpkin puree
  • 1 large egg
  • ¼ cup melted unsalted butter
  • 1 tsp vanilla extract
• For the Cream Cheese Filling:
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • ½ tsp vanilla extract

How to Make Pumpkin Cream Cheese Muffins:

Step-by-Step Instructions:

1. Preheat Oven: Set to 350°F and prepare your muffin tin with liners or grease lightly.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
3. Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, egg, melted butter, and vanilla extract.
4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
5. Prepare Cream Cheese Filling: Whisk together the softened cream cheese, sugar, flour, milk, and vanilla until smooth.
6. Fill Muffins: Scoop the batter into the muffin tin, filling each about ¾ full. Add a spoonful of the cream cheese mixture into the center of each.
7. Bake: Bake for 15-20 minutes or until a toothpick inserted into the non-filled portion comes out clean. Allow to cool slightly before serving.

Helpful Tips:

• Don’t over-mix the batter for a fluffy texture.
• Use a piping bag for the cream cheese filling for easy distribution.

Details:

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

• Use fresh or canned pumpkin puree for the best flavor.
• The cream cheese filling can be doubled for extra indulgence.

Frequently Asked Questions:

Can I freeze these muffins?
Freezing is not recommended as they may lose their fluffy texture.

Can I use different spices?
Yes, feel free to adjust the spice blend to your liking.

Storage Instructions:

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat slightly before serving for the best texture.

Related Recipes:

If you enjoyed these, you might also like:

• Pumpkin Cream Cheese Muffins
• Easy Pumpkin Spice Poke Cake

Conclusion:

These pumpkin cream cheese muffins are the ultimate fall treat. Their blend of spices, soft pumpkin base, and creamy center will make them a family favorite, perfect for cozy mornings or sharing with friends.

Pumpkin Cream Cheese Muffins

---

• Author: Martha

Print Recipe

Pin Recipe

Description

These pumpkin cream cheese muffins bring together the warmth of fall spices and a creamy surprise center, making them a delightful treat for any time of day.

---

Ingredients

Scale 1x2x3x

• • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 ½ cups pumpkin puree
  • 1 large egg
  • ¼ cup melted unsalted butter
  • 1 tsp vanilla extract
• For the Cream Cheese Filling:
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • ½ tsp vanilla extract

---

Instructions

• Preheat Oven: Set to 350°F and prepare your muffin tin with liners or grease lightly.
• Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
• Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, egg, melted butter, and vanilla extract.
• Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
• Prepare Cream Cheese Filling: Whisk together the softened cream cheese, sugar, flour, milk, and vanilla until smooth.
• Fill Muffins: Scoop the batter into the muffin tin, filling each about ¾ full. Add a spoonful of the cream cheese mixture into the center of each.
• Bake: Bake for 15-20 minutes or until a toothpick inserted into the non-filled portion comes out clean. Allow to cool slightly before serving.

Notes

• Use fresh or canned pumpkin puree for the best flavor.
• The cream cheese filling can be doubled for extra indulgence.