Print

Pumpkin Cream Cheese Muffins: 1 Secret Center

Pumpkin Cream Cheese Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist pumpkin muffins with a creamy cheese filling. Perfect for fall baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with paper liners.
  2. In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix pumpkin puree, 1/2 cup granulated sugar, brown sugar, oil, eggs, and vanilla.
  4. Combine wet and dry ingredients. Stir until just moistened.
  5. In a small bowl, mix cream cheese, 2 tablespoons sugar, and 1 tablespoon flour.
  6. Fill muffin cups halfway with batter. Add a spoonful of cream cheese mixture. Top with remaining batter.
  7. Bake for 18-22 minutes. Cool in pan for 5 minutes. Transfer to wire rack.

Notes

  • You can use canned or fresh pumpkin puree.
  • Store muffins in an airtight container in the fridge.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cream-cheese-muffins/