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Best Cream Cheese Filled Pumpkin Muffins – Easy Recipe

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Tender, spiced pumpkin muffins with a hidden pocket of creamy cheesecake filling in the center. This easy recipe is perfect for fall gatherings, weekend breakfasts, or any time you crave a cozy, delicious treat.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small mixing bowl, combine softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  3. In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. In a separate large mixing bowl, combine 1 cup granulated sugar, brown sugar, and vegetable oil. Whisk until smooth. Add eggs one at a time, whisking well after each. Then add pumpkin puree and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about halfway full. Drop a heaping teaspoonful of cream cheese filling into the center of each cup. Cover with remaining batter, spreading gently to seal the filling inside.
  7. Bake for 18-22 minutes, or until tops are set and a toothpick inserted into the muffin (not the cream cheese center) comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Allow at least 15 minutes of cooling before serving.

Notes

Make sure cream cheese is truly softened to room temperature for a smooth filling. For best results, chill the cream cheese filling for 10 minutes before assembling if your kitchen is warm. When testing for doneness, insert toothpick into the muffin part, not the cream cheese center. Store leftovers in the refrigerator for up to 5 days. Muffins freeze well for up to 3 months.

Nutrition

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

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