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Irresistible pumpkin cream cheese muffins, moist and delightful, showcase a delicious autumn treat.
Lady Maria

Irresistible Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are unbelievably moist and bursting with fall flavors. The tangy cream cheese swirl perfectly complements the warm spices and pumpkin, creating a delightful treat that's easy to make and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup buttermilk or milk with 1 teaspoon of vinegar or lemon juice
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • medium bowl
  • Large bowl
  • whisk
  • electric mixer
  • Toothpick or knife
  • Measuring cups
  • Measuring spoons
  • wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract together with an electric mixer until smooth and creamy. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a separate bowl, whisk together the 1 cup granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and buttermilk until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fill each muffin cup about halfway full with the pumpkin batter.
  7. Spoon about 1 tablespoon of the cream cheese filling onto the center of each muffin.
  8. Use a toothpick or a knife to gently swirl the cream cheese filling into the pumpkin batter.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Avoid overmixing the batter to prevent tough muffins. To measure flour accurately, spoon it into the measuring cup and level it off. Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for longer storage by wrapping each muffin individually.