Go Back
As autumn settles in, a parade of seasonal flavors emerges, inviting us to embrace the warmth and comfort of fall. Among these cherished flavors, pumpkin stands out as a quintessential ingredient that embodies the essence of the season. With its vibrant hue and rich, earthy taste, pumpkin transforms ordinary recipes into extraordinary delights. One such creation is the Pumpkin Cream Cheese Stuffed Muffins—a delectable treat that perfectly marries the warm spices of fall with a luscious cream cheese filling. These muffins not only serve as a delightful indulgence for breakfast but also make for a cozy snack that can brighten your day.

Pumpkin Cream Cheese Stuffed Muffins

Embrace the flavors of fall with Pumpkin Cream Cheese Stuffed Muffins! This delightful recipe combines a spiced pumpkin batter with a rich cream cheese filling for a cozy treat that’s perfect for breakfast or an afternoon snack. Learn about the key ingredients, preparation steps, and tips to achieve the perfect texture and flavor. Whether you’re an experienced baker or a novice, these muffins will bring warmth and joy to your kitchen this autumn!
Print Recipe Pin Recipe

Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

1 cup pumpkin puree (canned or homemade)

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla extract

1 egg yolk

For the Topping:

2 tbsp butter, melted

2 tbsp granulated sugar

1 tsp ground cinnamon

Instructions
 

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.

    Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and the egg yolk. Mix until smooth and creamy. Set aside.

      Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

        Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

          Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

            Fill Muffin Tins: Spoon about two tablespoons of the muffin batter into each muffin cup. Then add about a tablespoon of the cream cheese filling in the center. Finally, top with another tablespoon of muffin batter over the cream cheese filling, ensuring it is covered.

              Prepare Topping: In a small bowl, mix the melted butter, granulated sugar, and cinnamon. Drizzle this mixture over each prepared muffin.

                Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean.

                  Cool and Serve: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

                    Prep Time, Total Time, Servings: 20 min | 45 min | Makes 12 muffins