Pumpkin Cream Cheese Muffins
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Enjoy Starbucks-style pumpkin cream cheese muffins with a moist crumb and tangy cream cheese filling. These easy muffins are a perfect fall treat.
- Author: purejoyalex
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Stir in the pumpkin puree until the batter is smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
- Spoon about two-thirds of the pumpkin batter into the prepared muffin cups.
- Add a dollop of the cream cheese mixture to the center of each muffin cup.
- Top with the remaining pumpkin batter, ensuring the cream cheese is mostly covered. You can swirl it gently with a toothpick if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, ensure you don’t overmix the batter.
- You can adjust the amount of cream cheese filling to your preference.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg