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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins for a Cozy Fall Indulgence

Enjoy these Pumpkin Cream Cheese Muffins, an irresistible fall treat with a creamy center.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Substitute with homemade pumpkin puree if desired
  • 2 large Eggs Can substitute with flax or chia eggs for a vegan option
  • 1.5 cups Light Brown Sugar Coconut sugar can be used as a healthier alternative
  • 0.5 cup Vegetable Oil Melted coconut oil or applesauce can be alternatives
  • 0.75 cup Sour Cream Greek yogurt can be used for a similar texture
  • 1 tbsp Vanilla Extract
  • 1 tbsp Pumpkin Pie Spice Alternative: a mix of cinnamon, nutmeg, and cloves
  • 2 cups All-Purpose Flour Can swap for a gluten-free flour blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
For the Cream Cheese Filling
  • 8 oz Cream Cheese Softened and at room temperature
  • 0.25 cup Granulated Sugar
  • 1 large Egg For filling
  • 1 tsp Vanilla Extract For filling

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a bowl, whisk together the pumpkin puree, eggs, brown sugar, vegetable oil, sour cream, and vanilla until smooth.
  3. In another bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.
  4. Gently fold the dry mixture into the wet mixture without overmixing.
  5. In a separate bowl, mix the cream cheese, sugar, egg, and vanilla until creamy and smooth.
  6. Fill muffin cups three-quarters full with pumpkin batter and add a tablespoon of cream cheese filling to each.
  7. Bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 750IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure cream cheese is at room temperature and avoid overmixing the batter to maintain tenderness. You can sprinkle pumpkin seeds or sugar on top before baking for a crunch.

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