Pumpkin Cream Cheese Muffins (Print View)
Soft muffins featuring spiced pumpkin and creamy cheese swirls for a cozy autumn treat.
# What You'll Need:
→ Pumpkin Muffin Base
01 -
1 cup all-purpose flour
02 -
2/3 cup packed dark brown sugar
03 -
1 1/4 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 1/2 teaspoons pumpkin pie spice
07 -
2/3 cup canned pumpkin purée, room temperature
08 -
1/4 cup vegetable oil, room temperature
09 -
1 large egg, room temperature
10 -
1/2 teaspoon vanilla extract
→ Cream Cheese Filling
11 -
3 1/2 ounces full-fat cream cheese, room temperature
12 -
1 tablespoon granulated sugar
13 -
1/2 teaspoon vanilla extract
→ Cinnamon Sugar Topping
14 -
1 teaspoon granulated sugar
15 -
1/4 teaspoon ground cinnamon
# Directions:
01 -
In a large mixing bowl, combine all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly mixed.
02 -
In a separate bowl, whisk together pumpkin purée, vegetable oil, egg, and vanilla extract until fully blended and smooth.
03 -
Pour the wet mixture over the dry ingredients and mix gently with a rubber spatula, ensuring no dry patches remain in the batter.
04 -
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
05 -
Preheat the oven to 425°F (220°C). Prepare a 12-cup muffin pan by placing liners in every other cup to make 6 total muffins with space between each.
06 -
Beat cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth. Transfer the filling to a piping bag.
07 -
Evenly distribute the pumpkin muffin batter among the 6 prepared liners. Push the piping bag tip into the center of each and pipe cream cheese filling upward from the middle.
08 -
Blend together granulated sugar and ground cinnamon, then sprinkle over the tops of the batter-filled muffin cups.
09 -
Place the pan in the oven and bake at 425°F (220°C) for 7 minutes.
10 -
Reduce the oven temperature to 350°F (175°C) and continue baking for 10–12 minutes, until a toothpick inserted into the muffin portion emerges clean.
11 -
Cool muffins in the pan on a wire rack for 5 minutes before removing and allowing to cool further. Enjoy lukewarm or once fully cooled.
# Notes:
01 -
Letting the batter rest improves muffin texture and helps create a domed top.