Print

Cozy Pumpkin Spice Muffins with Cream Cheese Filling

pumpkin spice muffins with cream cheese filling - featured image
Print Recipe

Light and fluffy pumpkin spice muffins with a creamy, tangy cream cheese filling, perfect for cozy fall mornings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. Prepare the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with ¼ cup sugar until smooth and creamy, about 2-3 minutes. Add the egg yolk and vanilla extract, mixing until combined. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
  4. Combine wet ingredients: In another bowl, whisk sugar, brown sugar, canned pumpkin, oil, eggs, and vanilla extract until smooth and homogenous.
  5. Fold wet into dry: Add the wet mixture to the dry ingredients and gently fold with a spatula just until combined. Stop when no large flour streaks remain.
  6. Fill muffin cups: Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of cream cheese filling in the center of each cup, then cover with another tablespoon of pumpkin batter to seal the filling inside.
  7. Bake for 20-25 minutes until muffins are golden on top and a toothpick inserted near the edge comes out clean.
  8. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the cream cheese filling for 15 minutes before assembling to prevent leaking. Avoid overmixing the batter to keep muffins tender. Use room temperature eggs and cream cheese for smooth blending. Check muffins starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: pumpkin spice muffins, cream cheese filling, fall baking, pumpkin muffins, cozy breakfast, easy muffins

Find it online: https://cheerycrisp.com/cozy-pumpkin-spice-muffins-with-cream-cheese-filling-easy-recipe-for-fall-baking/