Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: 45 minutes
Difficulty Level: Easy
Yield: 12 muffins
Cuisine: American
Course: Breakfast, Dessert, Snack
Ingredients
For the Pumpkin Muffins
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
Step 4: Combine the Batter
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as this can make the muffins dense.
Step 5: Prepare the Cream Cheese Filling
In another bowl, beat the softened cream cheese with the sugar until smooth. Mix in the egg yolk and vanilla extract until creamy and lump-free.
Step 6: Fill the Muffin Cups
Spoon pumpkin batter into each muffin liner until about halfway full.
Add approximately one tablespoon of the cream cheese filling to the center of each muffin.
Top with another spoonful of pumpkin batter until each cup is about three-quarters full.
Step 7: Create the Swirl
Using a toothpick or butter knife, gently swirl the cream cheese into the pumpkin batter with a few circular motions. Do not overmix, or the swirl pattern will disappear.
Step 8: Bake
Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the pumpkin portion comes out mostly clean.
The cream cheese center may still appear slightly soft, which is perfectly normal.
Step 9: Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Cool completely before storing.
Baking Tips
- Use room-temperature cream cheese for the smoothest filling.
- Do not overmix the batter to keep the muffins light and fluffy.
- Pure pumpkin puree works best—avoid pumpkin pie filling.
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- Add chopped pecans or walnuts for a crunchy texture.
Storage
Store the muffins in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individually wrapped muffins for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.
Serving Suggestions
These muffins are delicious served:
- Warm with a cup of coffee
- With hot tea on cool mornings
- As part of a holiday brunch
- With whipped cream for dessert
- Drizzled lightly with maple syrup or caramel sauce
Nutrition Information
Per Muffin (Approximate)
- Calories: 265
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 58mg
- Sodium: 210mg
- Carbohydrates: 31g
- Fiber: 2g
- Sugars: 17g
- Protein: 5g
- Vitamin A: 70% Daily Value
- Vitamin C: 3% Daily Value
- Calcium: 5% Daily Value
- Iron: 8% Daily Value