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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese stuffed muffins are tender, moist, and filled with a luscious cream cheese center. Perfect for fall gatherings, they come together in about 35 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark or light)
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 ounces (226g) cream cheese, softened (full-fat block style)
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 2 tablespoons coarse sugar (for topping, optional)
  • 2 tablespoons pepitas (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Freeze for 20 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In another bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined (do not overmix).
  6. Remove the cream cheese filling from the freezer. Portion into 12 equal balls using a small cookie scoop or teaspoon.
  7. Spoon about 2 tablespoons of batter into each muffin cup (fill about one-third full). Place one cream cheese ball in the center of each cup, pressing down slightly. Divide remaining batter evenly over the filling, covering it completely. Cups should be about three-quarters full.
  8. If using, sprinkle tops with coarse sugar and pepitas.
  9. Bake for 20-25 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean and tops are golden brown.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling for at least 20 minutes to prevent it from sinking. Use room temperature ingredients for best results. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and coconut oil. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese stuffed muffins, fall muffins, pumpkin cream cheese muffins, easy pumpkin recipe

Find it online: https://grubella.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe/