Delicious Pumpkin Cream Cheese Muffins for Cozy Mornings

These Pumpkin Cream Cheese Muffins are a perfect blend of flavors, making them a delightful treat for any breakfast or brunch occasion.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: cozy mornings, cream cheese muffins, Fall Baking, muffin recipe, Pumpkin Cream Cheese Muffins, pumpkin muffins

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 200kcal

Equipment

Muffin pan
Mixing bowls
Whisk
hand mixer

Ingredients

For the Muffins

2 cups all-purpose flour This forms the base and gives structure to the muffins.
1 cup granulated sugar Adds sweetness and helps create a lovely golden crust.
2 teaspoons baking powder Provides the lift that keeps these muffins fluffy and light.
1 teaspoon baking soda Works alongside the acid in pumpkin to help the muffins rise.
2 teaspoons ground cinnamon Adds warmth and enhances the cozy flavor profile.
1 teaspoon ground nutmeg Brings a hint of spice that perfectly complements the pumpkin.
½ teaspoon salt Enhances the overall flavor, balancing sweetness and spice.
1 cup pumpkin puree The star of the show, providing moistness and flavor.
½ cup vegetable oil Keeps the muffins moist and tender.
2 large eggs Bind the ingredients and add richness.
2 teaspoons vanilla extract Infuses a sweet aroma that rounds out the flavors.

For the Cream Cheese Filling

8 oz cream cheese Adds a rich, creamy center.
¼ cup powdered sugar Sweetens the filling to perfection.
1 teaspoon vanilla extract Reinforces the lovely warm notes.

Instructions

Step-by-Step Instructions for Pumpkin Cream Cheese Muffins

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or greasing it.
In a medium bowl, combine the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, blend the pumpkin puree, vegetable oil, eggs, and remaining teaspoon of vanilla extract. Whisk until smooth.
Spoon the muffin batter into the prepared muffin pan, filling each cup two-thirds full. Add 1 tablespoon of cream cheese filling in the center and cover with more batter.
Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Store in an airtight container up to 3 days or freeze for up to 3 months.

Nutrition