Pumpkin Cream Cheese Muffins (Print-Friendly Version)
Moist pumpkin muffins with a sweet cream cheese center—the perfect cozy treat for autumn mornings and coffee breaks.
# What You Need:
→ For the Muffins
01 -
1¾ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
½ cup brown sugar, packed
04 -
1 teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
½ teaspoon salt
07 -
2 teaspoons pumpkin pie spice
08 -
1 cup canned pumpkin puree
09 -
½ cup vegetable oil
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ For the Cream Cheese Filling
12 -
170g cream cheese, softened
13 -
2 tablespoons sugar
14 -
½ teaspoon vanilla extract
→ Optional Topping
15 -
¼ cup chopped walnuts or pecans
16 -
1 tablespoon brown sugar
17 -
Pinch of cinnamon
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners and lightly spray with oil.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
03 -
In a large bowl, mix pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
04 -
Gradually add dry ingredients to wet, stirring just until combined—don't overmix.
05 -
Beat cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag or spoon into a small Ziploc bag and snip the corner.
06 -
Fill muffin cups ¾ full with pumpkin batter. Press a tablespoon-sized dollop of cream cheese filling into the center of each.
# Additional Tips:
01 -
These muffins are a homemade version of the popular Starbucks fall treat.
02 -
For best results, ensure cream cheese is fully softened before making the filling.