Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are the perfect fall treat, combining the warm, comforting flavors of pumpkin spice with a creamy, tangy cream cheese filling.They're moist, flavorful, and incredibly easy to make.
Ingredients
For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- In another bowl, mix 1 cup pumpkin puree, 2 eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients until just combined. Don't overmix – a few lumps are okay!
- For the cream cheese filling, beat 8 oz softened cream cheese with 1/4 cup sugar and 1 egg yolk until smooth.
- Fill each muffin cup about 1/3 full with batter. Add a dollop of cream cheese mixture, then top with more batter until cups are about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.