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Pumpkin muffins topped with a cream cheese swirl and a dusting of cinnamon
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5 from 1 vote

Pumpkin Cream Cheese Muffins

Soft, warmly spiced pumpkin muffins with a sweet cream cheese center. An easy fall treat for breakfast, snack time, or dessert.
Prep Time15 minutes
Cook Time30 minutes
10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Dessert, Easy Recipes, fall recipes, Homemade, Kid Friendly, The Cooking Mawma
Servings: 15 muffins

Equipment

  • 1 Muffin Tin

Ingredients

For the muffins

  • 1 15-ounce can pumpkin puree
  • ¼ cup salted butter melted and slightly cooled
  • ⅓ cup whole milk
  • 2 large eggs room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

For the cream cheese filling

  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven. Heat oven to 350°F. Line muffin pans with paper liners.
  • Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, melted butter, milk, and eggs. Whisk in both sugars, vanilla, pumpkin pie spice, and cinnamon until smooth.
  • Add the dry ingredients. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gently stir into the pumpkin mixture until just combined. Do not overmix.
  • Make the filling. In a small bowl, beat the cream cheese, powdered sugar, vanilla, and salt until smooth.
  • Fill the muffin cups. Divide the batter among the liners, filling each about three-quarters full. Pipe or spoon the cream cheese filling into the center of each muffin, pressing it slightly into the batter.
  • Bake. Bake for 22–30 minutes, or until the tops are set and a toothpick inserted into the pumpkin portion, away from the cream cheese, comes out clean or with a few moist crumbs. *Mine took 25 minutes.
  • Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy!

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 291mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg