Pumpkin Cream Cheese Muffins
These soft pumpkin cream cheese muffins are even better than Starbucks! Made from spiced pumpkin batter baked with a warm, gooey cream cheese center that's still decadent even when it cools.
Servings: 12 muffins
Equipment
Ingredients
For the batter:
- 1 ⅓ cup (167 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¾ cup (184 g) pumpkin puree
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar packed
- 3 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract or imitation vanilla flavor
For the cream cheese filling:
- 6 ounces (170 g) cream cheese at room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pure vanilla extract or imitation vanilla flavor
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350 °F (177 °C)
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and whisk to combine.1 ⅓ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Whisk the eggs in a separate large bowl that add the pumpkin puree, sugar, brown sugar, vegetable oil and vanilla and stir to combine.2 eggs, ¾ cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 3 tablespoons vegetable oil, 2 teaspoons pure vanilla extract or imitation vanilla flavor
- Pour the wet ingredients into the dry ingredients then stir just until combined.
- Add cupcake liners to a 12 capacity muffin pan and spray with nonstick spray.
- Fill the liners ¾ of the way with the batter then set aside.
- Beat the cream cheese until smooth then add the sugar, vanilla and salt to the cream cheese and beat again until smooth.6 ounces cream cheese, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract or imitation vanilla flavor, ⅛ teaspoon kosher salt
- Spoon the mixture directly on top of the muffin batter or fill a large zip lock bag with the cream cheese, cut a small hole in the bottom and pipe the cream cheese into the batter.
- Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted into the center of one of the muffins.
- Let them cool for 10 minutes before serving.
Notes
These muffins can be stored in an airtight container for up to five days.
Nutrition
Serving: 1 muffin | Calories: 232 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 43 mg | Sodium: 259 mg | Potassium: 91 mg | Fiber: 1 g | Sugar: 23 g
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