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Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with a rich cream cheese center, perfect for cozy fall days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup pumpkin puree Fresh or canned pumpkin puree works.
  • 1 cup sugar Divided; 1/4 cup for the cream cheese filling.
  • 1/2 cup vegetable oil Can substitute with another neutral oil.
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
Cream Cheese Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with liners.
  2. In a bowl, beat the softened cream cheese with 1/4 cup of sugar until smooth. Set aside.
  3. In a large mixing bowl, whisk together the pumpkin puree, remaining sugar, vegetable oil, and eggs until well combined.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined.
Baking
  1. Spoon a layer of muffin batter into each liner, filling each one about halfway.
  2. Add a generous dollop of the cream cheese mixture on top, then cover with more muffin batter until each liner is about 2/3 full.
  3. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  4. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the microwave for about 30 seconds before serving.