Pumpkin Muffins with Cream Cheese Filling
Indulge in the cozy flavors of fall with these irresistible Pumpkin Muffins with Cream Cheese Filling! Soft and spiced to perfection, these muffins feature a tender pumpkin batter infused with warm notes of cinnamon, nutmeg, and ginger. The real surprise lies in their rich, creamy center—made from a luscious blend of cream cheese, powdered sugar, and vanilla extract—that adds a delightful tangy contrast to the sweet pumpkin base. Ready in just 35 minutes, these muffins are easy to bake and perfect for breakfast, a snack, or a festive dessert. Serve them warm for a melt-in-your-mouth experience or at room temperature for a satisfying treat. With their stunning swirl of flavors and homemade charm, these pumpkin cream cheese muffins will quickly become your go-to seasonal favorite!
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Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 eggs
- 0.25 cup milk
- 4 ounces cream cheese
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
Step 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until evenly mixed.
Step 3
In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and milk until smooth.
Step 4
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Do not overmix.
Step 5
In a small bowl, prepare the cream cheese filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 6
Fill each muffin cup about one-third full with the pumpkin batter. Add a small spoonful (about 1 teaspoon) of the cream cheese filling to the center of each muffin cup. Then, top with more pumpkin batter until the cups are about three-quarters full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of a muffin (not the cream cheese center) comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving size | (1088.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3277.1 |
| Total Fat 163.8g | 0% |
| Saturated Fat 44.1g | 0% |
| Polyunsaturated Fat 70.8g | |
| Cholesterol 496.9mg | 0% |
| Sodium 2412.5mg | 0% |
| Total Carbohydrate 426.1g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 245.7g | |
| Protein 46.1g | 0% |
| Vitamin D 108.8IU | 0% |
| Calcium 364.1mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1121.5mg | 0% |
Source of Calories