Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins represent the perfect marriage of spiced pumpkin batter and velvety cream cheese filling. The tangy cream cheese center complements the warm spices in the pumpkin batter, creating a balanced flavor that's perfect for fall.
Equipment
- 12-cup Muffin Tin
- Paper Liners
- Mixing Bowls
- Pastry Cutter (optional for streusel)
Ingredients
Pumpkin Muffin Batter
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 15 oz pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar or ¾ cup coconut sugar for a less refined option
- ½ cup vegetable oil or melted coconut oil for a healthier alternative
- 2 large eggs room temperature
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese softened (light cream cheese works too)
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Optional Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar packed
- ½ tsp cinnamon
- 3 tbsp cold butter cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. Pro tip: Spray the liners lightly with cooking spray to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
- In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well blended.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- If using the optional streusel, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Fill each muffin cup about halfway with pumpkin batter. Add a generous tablespoon of cream cheese mixture to the center, then cover with remaining pumpkin batter until cups are about ¾ full. If using streusel, sprinkle it evenly over the tops.
- Bake for 22-25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
- Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier version: Replace half the oil with unsweetened applesauce, use 2/3 cup of sugar instead of 1 cup in the batter, opt for light cream cheese, and substitute whole wheat pastry flour for half of the all-purpose flour.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Allow refrigerated muffins to come to room temperature before serving for optimal flavor.
- To reheat: Microwave refrigerated muffins for 15-20 seconds or frozen (thawed) muffins for 30 seconds.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Allow refrigerated muffins to come to room temperature before serving for optimal flavor.
- To reheat: Microwave refrigerated muffins for 15-20 seconds or frozen (thawed) muffins for 30 seconds.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSodium: 240mgFiber: 2gSugar: 22gVitamin A: 15IU
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