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Moist Pumpkin Cream Cheese Muffins

Moist Pumpkin Cream Cheese Muffins

Indulge in these Moist Pumpkin Cream Cheese Muffins, a perfect fall treat that delights with creamy cheese filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast Recipes
Cuisine: American
Calories: 602
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoons baking soda
  • ¾ teaspoons baking powder
  • ¾ teaspoons kosher salt
  • 1 ½ tablespoons pumpkin spice mix
Wet Ingredients
  • ½ cup light brown sugar
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 whole eggs
  • 7 ½ oz pumpkin puree
Cream Cheese Filling
  • 3 oz Philadelphia cream cheese
  • ¾ tablespoons granulated sugar
  • ¼ teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spoon

Method
 

Muffin Preparation
  1. Preheat oven to 350°F. Line 12 standard muffin tins with liners.
  2. In a medium bowl, beat cream cheese with granulated sugar until smooth, then add vanilla.
  3. Combine flour, baking soda, baking powder, salt, and pumpkin spice in another medium bowl. Whisk to incorporate and set aside.
  4. Whisk together light brown sugar, granulated sugar, vegetable oil, and eggs until well mixed. Whisk in pumpkin puree.
  5. Fold in the dry ingredients until just combined. Do not overmix.
  6. Scoop muffin batter into the prepared liners. Using a small cookie scoop, place cream cheese mixture into the center of each muffin and press down slightly.
  7. Bake for about 20 minutes or until a toothpick comes out with a few clinging crumbs or the tops spring back lightly.

Nutrition

Serving: 1muffinCalories: 602kcalCarbohydrates: 93gProtein: 7gFat: 24gSodium: 558mgFiber: 2gSugar: 61g

Notes

Feel free to add chocolate chips or chopped nuts for added texture and flavor. Store in an airtight container to maintain freshness.

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