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Recipe by:

Dana Ramsey

Delicious Pumpkin Cream Cheese Muffins

Whip up these Pumpkin Cream Cheese Muffins by blending spiced pumpkin batter with a creamy filling, then bake until golden brown for a delightful fall treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Muffins
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
Group: Cream Cheese Filling
  • 8 oz. cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 tsp. vanilla extract

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Hand mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
  2. In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat until light and fluffy.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  6. Spoon a tablespoon of muffin batter into each prepared cup. Add a dollop of the cream cheese filling, followed by another tablespoon of batter on top.
  7. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure your ingredients are at room temperature for better mixing. Skipping the cream cheese filling will result in less delightful muffins!