Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy, sweet center that tastes just like a bakery treat. Perfect for fall mornings, cozy desserts, or gifting to friends and neighbors.
Ingredients
Muffin Ingredients
- 1 1/2 cups flour
- 2/3 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp pumpkin pie spice
- 1 1/2 cup pumpkin puree
- 1 egg
- 1/4 cup butter melted
- 1/8 tsp vanilla
Cream Cheese Filling Ingredients
- 4 oz cream cheese softened
- 2 tbsp sugar
- dash pumpkin pie spice
- 1 tsp flour
- 1 tbsp milk to thin if needed
Instructions
For the Muffins
- Preheat the oven to 350ºF and prepare your muffin pans. I oil mine to prevent sticking.
- Using a stand mixer with the paddle attachment or a large bowl, combine the sugar and butter. Then add egg, vanilla, and pumpkin puree.
- Once the wet ingredients are combined, add the dry ingredients. Mix until your batter is smooth.
- Scoop the batter into 12 muffin holes.
For the Cream Cheese Filling
- Using the mixer with the whisk attachment or just a spoon and a bowl, combine the filling ingredients.
- Once the filling is smooth, put it in a piping bag or a ziplock bag.
- Snip the end off and pipe the filling into the middle of each muffin. Make sure you use all your filling, you want to make sure you have a good amount in the middle of each muffin.
Baking the Muffins
- Bake the muffins for 15-18 minutes, until they are cooked through. Use a toothpick to check for doneness, avoiding the cream cheese filling.
- Cool slightly before serving.