Pumpkin Cream Cheese Muffins
At the start of fall, this is always the first thing I make. This is one of the recipes from my old recipe book, and it's still one of my favorites. These pumpkin muffins are incredibly soft and warmly spiced, with the perfect amount of cream cheese baked right into the center. The cream cheese sinks into the muffin so you get a little bit in every bite without it overpowering the pumpkin. Finished with a sprinkle of cinnamon sugar, they're so nostalgic.
Pumpkin Cream Cheese Muffins
Ingredients
Pumpkin Muffins
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup pumpkin purée
- 1 tsp pumpkin spice
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- ½ tsp kosher salt
- ½ tsp baking soda
Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp all-purpose flour
- 1 tbsp milk
- Pinch of salt
Topping
- 1 tsp cinnamon sugar
Instructions
- 1
Prepare the muffin tin. Line a muffin tin with parchment liners. To make your own, cut parchment into squares, make two small slits on each end, and press the squares into the muffin tin.
- 2
Make the muffin batter. In a large bowl, combine the pumpkin, pumpkin spice, sugar, vegetable oil, and eggs. Whisk until smooth.
- 3
Add the dry ingredients. Add the flour, baking powder, baking soda, and salt. Gently fold until just combined. Set aside while you make the cream cheese filling.
- 4
Make the cream cheese filling. Add the softened cream cheese, powdered sugar, flour, milk, and salt to a bowl. Whip until completely smooth.
- 5
Fill the muffin tin. Scoop about ⅓ cup of batter into each muffin cup.
- 6
Add the cream cheese. Transfer the cream cheese mixture to a piping bag. Pipe a generous dollop into the center of each muffin, making sure to push the filling slightly down into the batter so it sinks into the muffin rather than sitting entirely on top.
- 7
Bake. Bake at 350°F for 25–30 minutes, or until the muffins are baked through and the centers are set.
- 8
Finish. Let the muffins cool slightly, then sprinkle with cinnamon sugar.
Lauren's Note
- This recipe makes about 10 generously sized muffins. For regular muffins, divide the batter between 12 cups.
- Fold the dry ingredients into the wet ingredients just until combined. A few small streaks of flour are okay.
- Don't be afraid to pipe the cream cheese a little deeper into the batter. This gives you that nice pocket of cream cheese throughout the muffin.
- Homemade parchment liners give these muffins that bakery-style look and make them especially cute for serving. If you prefer you can use store bought liners.
Frequently asked questions
Yes! Use a spoon to add a dollop of cream cheese to the center of each muffin, then gently press it down into the batter.
The muffins should look set and lightly golden, and a toothpick inserted into the muffin portion, not directly into the cream cheese, should come out mostly clean.
Because of the cream cheese filling, store the muffins in the refrigerator in an airtight container for up to 4 days.
