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Easy Pumpkin Cream Cheese Muffins

chef Laya
Soft,bakery-style pumpkin muffins with a creamy cream cheese center. These fallfavorites taste better than Starbucks and are perfect for autumn mornings.
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Breakfast
kitchen American
Serving 4

Ingredients
  

For the Cream Cheese Filling:

  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

For the Pumpkin Muffins:

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin pan with paper liners.
  • Make the filling: Beat softened cream cheese until smooth and fluffy, 2-3 minutes. Add sugar and beat until well combined. Mix in egg yolk and vanilla until smooth. Set aside.
  • Make the batter: In a large bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
  • Pour wet ingredients into dry ingredients and fold gently until just combined. Don't overmix.
  • Layer the muffins: Place a spoonful of batter in each muffin cup. Add 1-2 teaspoons of cream cheese filling in the center. Top with more batter, filling cups about three-quarters full.
  • Bake for 20-25 minutes, rotating halfway through, until tops are golden and spring back when lightly touched.
  • Cool in pan for 10 minutes, then transfer to a wire rack. Store refrigerated for up to 5 days or freeze for up to 3 months.