Easy Pumpkin Cream Cheese Muffins
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray to ensure the muffins release easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. Set this mixture aside.
- In a large bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is smooth and the sugars have mostly dissolved.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the muffins tough.
- In a separate small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until the mixture is completely smooth and creamy.
- Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add a tablespoon of the cream cheese mixture on top of the batter. Finally, top each cup with the remaining pumpkin batter until they are about 3/4 full.
- Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the cake part comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.