Kick off fall with these simple yet cozy Pumpkin Muffins with Cream Cheese Filling. Instead of hard launching into a full pumpkin pie, these lightly spiced pumpkin muffins are the perfect back to school snack and segue into the cooler seasons.
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These pumpkin muffins are incredibly moist. There is no need for a topping since the cream cheese is baked right in! It's like you took your favorite pumpkin cake and crossed it with velvety cheesecake in its own perfect little package.
Second to the incredible flavor, what you'll love about this pumpkin cream cheese muffins is that the batter comes together super quick and without many tools. The wet ingredients (eggs, oil, pumpkin puree, sugar, and plain yogurt) get whisked together in a large mixing bowl. Stir in the dry ingredients (flour, spices, etc) to combine.
The cream cheese core is not more than softened cream cheese mixed with a little sugar and vanilla. Smush and stir with a rubber spatula until smooth. A little sprinkle of cinnamon and sugar on top is the perfect finishing touch.
If you love pumpkin desserts, then check out this Pumpkin Cake with coffee cream cheese frosting or these toasted S'mores Pumpkin Cupcakes. For a similar, easy breakfast option, make this Carrot Loaf Cake.
Ingredients in Pumpkin Cream Cheese Muffins
Pumpkin Puree - The pumpkin puree adds moisture and tons of flavor. You can use pumpkin puree from a can, but do not mistake it for pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
Oil - Using oil makes these muffins super easy to stir together. You do not need an electric mixer.
Spice - Pumpkin pie spice mix is easy to use. If not, you can use a combination of fall spices like cinnamon, cardamom, ginger, and nutmeg.
Yogurt or Sour Cream - Plain Greek yogurt as moisture and acidity makes the muffins super tender. You can also use sour cream or even buttermilk.
Cream Cheese - Use full- fat cream cheese that has been softened enough that you can stir it together with some sugar until smooth. A whipped cream cheese would probably also work here.
How to Make Pumpkin Muffins with Cream Cheese Filling
- Make the Muffin Batter - use a large mixing bowl and a whisk to stir together the wet ingredients until smooth.
- Add the Dry Ingredients - stir in the flour, baking powder, and spice until combine. You will want to start with a whisk, then switch to a large rubber spatula once the batter begins to thicken.
- Stir the Cream Cheese - make sure that the cream cheese is soft then stir it together with sugar and vanilla. You don't need a mixer. But make sure it's smooth, soft, and spreadable.
- Scoop the Batter - Fill paper muffin cups with batter, no more than ⅔ of the way full.
- Pipe the Cream Cheese Filling - add the cream cheese to a piping bag with a medium large opening. Insert the tip of the piping bag into the batter. Give a squeeze to fill the batter then pull up to the top. Swirl the piping bag at the top and release.
- Sprinkle - add a pinch of sugar and cinnamon to the tops of each muffin.
- Bake!
Bake Like a Pro
Short on muffin liners? Cut 6-inch squares of parchment paper. Find a small glass that fits inside your muffin tin. Invest the glass and wrap the parchment square across the bottom of the glass. Fit into the muffin tin and fill with batter.
Don't have plain yogurt? You can use equal parts sour cream or buttermilk.
Make your own pumpkin pie spice by blending 3 parts cinnamon with 2 parts ginger, 2 parts cardamom, 1 part nutmeg, and 1 part all-spice.
Absolutely! Look for 100% pumpkin. Do not use pumpkin pie filling.
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Recipe
Pumpkin Cream Cheese Muffins
Ingredients
- 1 ⅔ cup (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoon pumpkin pie spice
- ⅔ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup oil
- ⅓ cup plain Greek yogurt
- 1 cup pumpkin puree
- 8 oz cream cheese softened
- 2 tbp granulated sugar
- 1 teaspoon vanilla extract
- cinnamon and sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Line muffin tins with liners and set aside.
- In a large mixing bowl, whisk to stir together the sugars, eggs until smooth. Add the oil, yogurt, and pumpkin and mix until smooth.
- Stir in the flour, baking powder, and spice until combine. You will want to start with a whisk, then switch to a large rubber spatula once the batter begins to thicken.
- In a smaller bowl, stir the cream cheese. Make sure that the cream cheese is soft then stir it together with sugar and vanilla. You don't need a mixer. But make sure it's smooth, soft, and spreadable.
- Fill paper muffin cups with batter, no more than ⅔ of the way full.
- Add the cream cheese to a piping bag with a medium large opening. Insert the tip of the piping bag into the batter. Give a squeeze to fill the batter then pull up to the top. Swirl the piping bag at the top and release.
- Add a pinch of sugar and cinnamon to the tops of each muffin. Bake for 20 to 22 minutes, or until the cream cheese is set and a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
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