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Perfect Pumpkin Muffins with Easy Cream Cheese Filling

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Soft, tender pumpkin muffins with a tangy cream cheese filling that stays right in the middle. Quick and easy to make, these are perfect for fall gatherings or a cozy treat any time.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons pepitas (pumpkin seeds) (optional)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. In a small bowl, beat the softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth. Scoop out 12 portions (about 1 heaping teaspoon each) and place on a parchment-lined plate. Freeze for 20 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, 1 teaspoon vanilla extract, and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Spoon about 1 tablespoon of batter into each muffin cup. Place one frozen cream cheese ball in the center of each cup, pressing down gently. Top with another tablespoon of batter, covering the cream cheese completely. Cups should be about ¾ full.
  7. If desired, sprinkle pepitas and coarse sugar over each muffin.
  8. Bake for 18-22 minutes, until tops are golden and a toothpick inserted into the muffin part (not the filling) comes out clean. Rotate the pan halfway through for even browning.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freezing the cream cheese filling for 20 minutes prevents it from sinking to the bottom. Use room temperature ingredients for best results. Do not overmix the batter. For dairy-free, use vegan cream cheese and plant-based milk. Muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, fall baking, easy muffin recipe, pumpkin spice

Find it online: https://breezybake.com/perfect-pumpkin-muffins-with-easy-cream-cheese-filling/