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Fluffy Pumpkin Spice Cream Cheese Muffins

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These muffins combine a fluffy pumpkin spice batter with a creamy, tangy cream cheese center, perfect for cozy fall mornings. They are moist, tender, and offer a delightful surprise in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon (freshly ground if possible)
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (70g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well with non-stick spray.
  2. Make the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with ⅓ cup sugar until smooth and creamy using an electric mixer. Add 1 egg yolk and 1 tsp vanilla extract, then beat again until fully combined and glossy. Set aside.
  3. Whisk together dry ingredients: In a large bowl, sift or whisk 1 ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt.
  4. Mix wet ingredients: In a separate bowl, combine 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract. Whisk until smooth and slightly frothy.
  5. Combine wet and dry: Pour the wet ingredients into the dry and gently fold together using a rubber spatula. Stir just until combined; a few lumps are okay.
  6. Fill muffin cups: Using a tablespoon or ice cream scoop, fill each muffin liner halfway with batter. Drop about a teaspoon of the cream cheese filling into the center of each. Top with more batter to cover the cream cheese, filling each cup about ¾ full.
  7. Bake: Place the muffin tin in the center of the preheated oven and bake for 20-25 minutes. Muffins are done when a toothpick inserted into the pumpkin part comes out clean or with just a few moist crumbs.
  8. Cool before serving: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins fluffy. Use room temperature eggs and cream cheese for smooth blending. Chill cream cheese filling briefly before adding to muffin cups to prevent leaking. Fill muffin cups halfway with batter, add cream cheese, then top with more batter to avoid overflow. Test doneness by inserting toothpick into pumpkin part, not cream cheese center.

Nutrition

Keywords: pumpkin spice muffins, cream cheese muffins, fall breakfast, cozy muffins, pumpkin recipes, easy muffins, fluffy muffins

Find it online: https://sagestirs.com/fluffy-pumpkin-spice-cream-cheese-muffins-easy-recipe-for-cozy-mornings/