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Pumpkin Muffins with Cream Cheese Filling

Pumpkin Muffins with Cream Cheese Filling

Here’s the WP Recipe Maker format for Pumpkin Muffins with Cream Cheese Filling:
Pumpkin Muffins with Cream Cheese Filling
These Pumpkin Muffins with Cream Cheese Filling are moist, spiced muffins with a luscious cream cheese center. Perfect for fall or any time you crave cozy flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 250 kcal

Equipment

Ingredients
  

  • For the Muffins:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup pumpkin puree not pie filling
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract
  • For the Optional Topping:
  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon

Instructions
 

  • Prepare the Cream Cheese Filling:
  • In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or cover and refrigerate until ready to use.
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Mix the Wet Ingredients:
  • In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Assemble the Muffins:
  • Fill each muffin liner about ⅔ full with pumpkin batter. Pipe or spoon a dollop (about 1 tbsp) of the cream cheese filling into the center of each muffin. Optionally, sprinkle the tops with a cinnamon-sugar mixture.
  • Bake:
  • Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  • Cool and Serve:
  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

Calories: 250kcal
Keyword cream cheese stuffed muffins, fall pumpkin recipe, pumpkin muffins with cream cheese filling
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