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Pumpkin Cream Cheese Muffins

Delicious, moist muffins filled with a creamy cheese center that perfectly capture the essence of fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 1/2 cups pumpkin puree
  • 1 count egg
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 4 oz cream cheese, at room temperature
  • 2 tbsp granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp milk
  • 1/2 tsp vanilla extract

Method
 

Making the Muffins
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract.
  4. Combine the wet mixture into the dry ingredients, mixing until just combined.
  5. Prepare your muffin tin by greasing it or lining it with paper liners.
  6. Fill each muffin cup about three-quarters full.
  7. For the cream cheese filling, whisk the cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract in another bowl until smooth.
  8. Transfer the cream cheese mixture to a piping bag and fill each muffin with about 1 tablespoon of filling.
  9. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the muffins comes out clean.
  10. Allow the muffins to cool in the tin for a few minutes before gently removing them to a wire rack.

Notes

These muffins are best enjoyed fresh, but can be stored in an airtight container for up to 3 days at room temperature. For longer storage, freeze them wrapped tightly in plastic wrap for up to 3 months.