Irresistible Pumpkin Cream Cheese Muffins You Need This Fall

As the leaves start to change and there’s a crisp chill in the air, nothing says autumn quite like the warm, comforting aroma of pumpkin spice. These Pumpkin Cream Cheese Muffins are the perfect way to welcome the season, combining the rich flavors of pumpkin with a decadent cream cheese filling. They’re moist, flavorful, and guaranteed to become your new fall favorite!

Ingredients

For the muffins:

• 1 3/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. For the cream cheese filling, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla, mixing until well combined.
6. Fill each muffin cup about 1/3 full with the pumpkin batter. Add a tablespoon of the cream cheese mixture to the center, then top with more pumpkin batter until the cups are about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These Pumpkin Cream Cheese Muffins are best enjoyed with a hot cup of coffee or tea on a cool autumn morning. The pumpkin keeps them incredibly moist, while the cream cheese center adds a delightful tangy sweetness. They’re perfect for breakfast, brunch, or as an afternoon snack.

Store any leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Just pop them in the microwave for a few seconds to refresh that straight-from-the-oven taste!

Happy baking, and enjoy your delicious taste of fall!