Simple Pumpkin Cream Cheese Muffins
These Simple Pumpkin Cream Cheese Muffins are moist, fluffy, and bursting with warm spices plus a creamy surprise in every bite!
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly with oil or non-stick spray.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until smooth and fully incorporated.
Step 4: Make the Cream Cheese Filling
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Set aside.
Step 5: Combine Wet and Dry Mixtures
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
Step 6: Fill the Muffin Cups
- Spoon about a tablespoon of the pumpkin batter into each muffin cup. Then, add about a teaspoon of the cream cheese filling on top of the pumpkin batter in each cup. Finally, cover the cream cheese with the remaining pumpkin batter, filling each muffin cup almost to the top.
Step 7: Bake
- Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the pumpkin part (not the cream cheese layer) comes out clean. The muffins should be golden on top and slightly springy to the touch.
Step 8: Cool and Enjoy
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are delicious warm but also fantastic at room temperature.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use fully softened cream cheese for a smooth filling without lumps.
- Fill muffin cups evenly to achieve a perfect cream cheese swirl in each muffin.
- Check oven temperature to avoid underbaking or burning; use an oven thermometer if needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.