Pumpkin Cream Cheese Muffins
Follow on:
These Pumpkin Cream Cheese Muffins combine a soft, warmly spiced pumpkin muffin with a sweet vanilla cream cheese center. They’re an easy fall bake with plenty of pumpkin, cinnamon, and pumpkin spice in every bite.
350°F • 25–30 Minutes • Fall Baking
Ingredients:
For the Pumpkin Muffins
- 1 15-16 oz can pumpkin puree
- 1/4 cup vegetable oil (or 4 tbsp butter)
- 1/3 cup milk
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin spice seasoning
- 1 tsp cinnamon
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 350°F. Line a muffin tray with parchment paper liners or cupcake wrappers.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil or melted butter, milk, and eggs. Whisk until combined.
- Add the granulated sugar, brown sugar, vanilla extract, pumpkin spice seasoning, and cinnamon. Whisk until evenly incorporated.
- Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the pumpkin mixture until just combined. Avoid overmixing the batter.
- In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
- Evenly portion the pumpkin batter into the prepared muffin cups, leaving enough room at the top for the cream cheese mixture and for the muffins to rise.
- Add approximately 1–2 tablespoons of the cream cheese mixture to each muffin.
- Bake at 350°F for 25–30 minutes, or until the pumpkin portion of the muffins is baked through.
- Allow the muffins to cool until warm before serving.
October 19, 2026
High Protein Low Carb Chicken Enchilada Bake
October 19, 2026
High Protein Breakfast Burritos
October 19, 2026