Pumpkin Muffins with Cream Cheese Filling are the perfect fall treat! Made with pumpkin spices and pumpkin puree, these pumpkin muffins are incredibly moist and tasty. Stuff them with a simple and sweet cream cheese filling and you've got an easy, decadent pumpkin muffin.
Course: Breakfast, Dessert
Keyword: easy, fall baking, pumpkin spice
1 ½cupall purpose flour
1cupcanned pumpkin puree
Cream Cheese Filling
⅔cupcream cheese, softened
Preheat oven to 400° and spray 12 muffin cups with cooking oil (or fill with muffin liners).
In a large bowl, mix the flour, sugar, baking powder, pumpkin spice and salt.
In a measuring cup, mix the milk, vanilla extract, egg, pumpkin puree and oil until well blended. Pour into the dry ingredients and mix with a fork until just combined, being careful not to overmix.
Fill muffin cups ½ way with batter.
Mix the cream cheese and sugar to make the cream cheese filling. Scoop about 1 tablespoon onto the batter, pressing down gently to flatten the cream cheese. Pour another layer of batter on top to fill the cups ⅔ to the top.
Bake for 20 minutes, until a toothpick comes out clean.
Store in an airtight container for 3 days or in the freezer for 6 months.