Description
Cozy and indulgent pumpkin muffins with a creamy surprise center, perfect for fall mornings. These easy homemade muffins combine warm spices and a soft texture for a comforting breakfast treat.
Ingredients
Scale
- 1 cup (240g) pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 8 oz (225g) cream cheese, softened
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) vegetable oil (can substitute melted coconut oil or butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (any kind, whole milk preferred)
Instructions
- Prep Your Cream Cheese Filling: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
- Combine Wet Ingredients: In a large bowl, whisk 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree, and 1/4 cup milk until smooth and well combined.
- Blend Wet and Dry: Gradually add the dry ingredients to the wet, folding gently with a spatula just until combined. Do not overmix.
- Fill Muffin Cups: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Spoon about 1 tablespoon of batter into each cup, add about 1 teaspoon of cream cheese filling in the center, then top with more batter until each cup is about 3/4 full.
- Bake: Bake for 20-25 minutes until tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Do not use pumpkin pie filling; use pure pumpkin puree for best results. Soften cream cheese to room temperature before mixing. Do not overmix batter to keep muffins tender. Optional add-ins include chopped walnuts, pecans, or chocolate chips. For vegan version, substitute eggs with flax eggs and use dairy-free cream cheese and plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14
- Sodium: 180
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, cream cheese muffins, fall recipes, easy muffins, homemade muffins, cozy breakfast, pumpkin spice, cream cheese filling