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Best Homemade Pumpkin Muffins with Cream Cheese Filling

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These wholesome cream cheese-filled pumpkin muffins are tender, spiced, and just sweet enough, with a creamy surprise in every bite. Perfect for fall mornings, brunch, or a last-minute treat.

Ingredients

Scale
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar, egg yolk, vanilla extract, and flour, and beat until well combined, about 30 seconds. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined. Do not overmix.
  6. Fill the muffin cups: Spoon about 1 tablespoon of batter into each muffin cup. Add a generous tablespoon of the cream cheese filling in the center of each cup. Top with another tablespoon of batter, spreading it gently to cover the cream cheese. The cups should be about 3/4 full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure cream cheese is fully softened for a smooth filling. Do not overmix the batter to keep muffins tender. The cream cheese filling will be very hot right out of the oven; let cool at least 10 minutes before eating.

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, fall muffins, pumpkin cream cheese muffins, easy pumpkin muffins

Find it online: https://siennaspoon.com/best-homemade-pumpkin-muffins-with-cream-cheese-filling/