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Pumpkin Cream Cheese Muffins

Delight in these moist pumpkin muffins filled with creamy cheese, perfect for fall treats or breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
Wet ingredients
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
Cream cheese filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Mix dry ingredients in a bowl. In another bowl, combine wet ingredients.
  3. Combine wet and dry, then fill muffin cups ¾ full. Mix cream cheese, sugar, and vanilla for filling.
  4. Scoop batter into cups, pipe cream cheese filling into each muffin center.
  5. Bake for 18–22 minutes, cool before serving.

Notes

Ensure not to overmix the batter for fluffy muffins.