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Pumpkin Cream Cheese Muffins

hese pumpkin muffins are soft, spiced, and filled with a creamy sweet cream cheese center—perfect for fall mornings or cozy dessert cravings!
Print Recipe

Ingredients

  • * 1 cup pumpkin puree
  • * 1 stick ½ cup unsalted butter, melted and cooled
  • * 2 eggs room temperature
  • * 1 tsp vanilla extract
  • * ½ cup granulated sugar
  • * ½ cup brown sugar
  • * 1 ¾ cups all-purpose flour
  • * 1 tsp baking powder
  • * ½ tsp baking soda
  • * ½ tsp salt
  • * 1 tsp cinnamon
  • * ½ tsp nutmeg
  • * 8 oz cream cheese softened
  • * ½ cup confectioner’s sugar

Instructions

  • Preheat oven: 350°F. Line a muffin pan with muffin liners.
  • Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine evenly.
  • Mix wet ingredients: In a separate large bowl, whisk together pumpkin puree, melted butter, eggs, vanilla extract, granulated sugar, and brown sugar until smooth.
  • Gradually add dry ingredients to the wet ingredients, mixing gently. Do not overmix.
  • Fill muffin pan: Scoop batter into the lined muffin pan, filling each about 2/3 full.
  • In a small bowl, beat together cream cheese and confectioner’s sugar until smooth. Transfer to a ziplock bag, cut off one corner, and pipe the filling into the center of each muffin.
  • Bake at 350°F for 20–25 minutes, or until a toothpick inserted near the edge comes out clean with some crumbs.
  • Let muffins cool slightly before serving.