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Pumpkin Cream Cheese Muffins

Delightful pumpkin muffins filled with rich cream cheese, perfect for autumn mornings and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
Wet Ingredients
  • 0.5 cups sugar
  • 0.5 cups brown sugar
  • 1 cup pumpkin puree
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 4 oz cream cheese, softened

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until combined.
  3. In another bowl, mix the pumpkin puree, vegetable oil, sugar, brown sugar, and eggs until smooth and well-blended.
  4. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  5. In a small bowl, whisk the softened cream cheese until creamy and smooth.
  6. Spoon a small amount of batter into each muffin cup (about 1/3 full), then add a teaspoon of cream cheese filling on top, followed by another scoop of batter until the cups are about 2/3 filled.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack.

Notes

For a Halal-friendly option, substitute the cream cheese with whipped cream cheese or a non-dairy alternative. Store in an airtight container for up to 3 days or freeze for 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.