Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffin on a white pedestal

4.89 from 43 votes

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are the perfect Fall treat! Made with a sweet cream cheese filling, pumpkin spices, and pumpkin puree, these muffins are incredibly moist and tasty. A delicious breakfast for cozy Autumn mornings.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: cream cheese muffins, fall breakfast recipes, pumpkin muffins

Servings: muffins

Calories: 233kcal

Author: Kristina Tipps

Equipment

mixing bowls
spatula
whisk
muffin tray

Ingredients

1 ½ cups all purpose flour
⅔ cup white sugar
2 teaspoon baking powder
2 teaspoon pumpkin spice seasoning
½ teaspoon salt
⅓ cup extra virgin olive oil or melted butter
1 teaspoon vanilla extract
½ cup milk or almond/oat/non-dairy milk
1 egg
1 cup pumpkin puree canned or homemade
⅔ cup cream cheese softened
¼ cup light brown sugar packed

Instructions

Preheat oven to 400°F and spray 12 muffin cups with oil (or fill with muffin liners).
In a large mixing bowl, combine the all purpose flour, white sugar, baking powder, pumpkin spice seasoning and salt.
In a small mixing bowl, combine the milk, vanilla extract, egg, pumpkin puree and olive oil. Blend until smooth.
Pour the bowl of wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to over mix and scraping flour from the bottom of the bowl into the batter.
In a small bowl, mix the cream cheese and brown sugar until smooth.
Fill each muffin cup ½ way with the muffin batter. Scoop about 1 tablespoon of cream cheese filling on top of the batter. Pour a second layer of muffin batter on top of the cream cheese, filling the muffin cups almost to the top. Gently wiggle the muffin tin to smooth out the top layer of batter to cover the cream cheese fully (it's fine if some cream cheese is visible).
OVEN: Bake in the oven for 18-22 minutes or until a toothpick comes out clean.
AIR FRYER: Air fry at 350°F for 7-10 minutes. (see notes on timing for different size muffins)
Remove from the oven when done and let cool in the muffin tin for 20 minutes before removing.

Notes

Serving Size: This recipe makes 12 standard size muffins or 6 jumbo muffins. If making jumbo muffins, increase the baking time by about 5 minutes.

Air Fryer Tip: If air frying, standard size muffins will take about 7-10 minutes and jumbo muffins will take between 15 and 18 minutes. Don't put the temperature higher than 350 degrees F or the tops may burn.

Storing: Store in the fridge in an airtight container for up to 7 days or in the freezer for 6 months.

Nutrition