Print

Cozy Cream Cheese-Filled Pumpkin Muffins: Best Easy Recipe

cream cheese filled pumpkin muffins - featured image
Print Recipe

Tender, spiced pumpkin muffins with a hidden pocket of sweet, tangy cream cheese filling. This easy recipe comes together in about 35 minutes and features a secret technique to keep the filling perfectly centered.

Ingredients

Scale
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional topping)
  • 1/2 teaspoon cinnamon (optional topping)

Instructions

  1. In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Mash and stir with a fork until completely smooth. Divide into 12 equal portions, roll into small balls, and place on parchment paper. Freeze for 15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and 1/2 teaspoon cinnamon.
  4. In a separate larger bowl, whisk together pumpkin puree, 1/2 cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Scoop about 1 tablespoon of batter into each muffin liner. Place one frozen cream cheese ball in the center. Divide remaining batter evenly over the cream cheese balls, filling cups about 3/4 full.
  7. In a tiny bowl, mix turbinado sugar with 1/2 teaspoon cinnamon. Sprinkle generously over each muffin.
  8. Bake at 350°F (175°C) for 20 to 24 minutes, until tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freezing the cream cheese filling for 15 minutes prevents it from sinking to the bottom. Use room temperature ingredients for best results. Do not overmix the batter. Store muffins in an airtight container in the refrigerator for up to 5 days. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, fall baking, easy muffin recipe, pumpkin spice

Find it online: https://prismtaste.com/cozy-cream-cheese-filled-pumpkin-muffins-best-easy-recipe/