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Creamy Pumpkin Spice Muffins – Best Cream Cheese Filling

pumpkin cream cheese muffins - featured image
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These moist, spiced pumpkin muffins are filled with a creamy, tangy cream cheese center. A perfect fall treat that’s quick and easy to make, with a hidden surprise in every bite.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add powdered sugar and vanilla extract, beat for 30 seconds until combined. Cover and refrigerate for at least 10 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and milk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Assemble muffins: Spoon about 1 tablespoon of batter into each lined muffin cup. Drop about 1 heaping teaspoon of chilled cream cheese filling in the center. Top with another 1 to 1 1/2 tablespoons of batter, covering the filling completely. Cups should be about 3/4 full.
  7. Bake for 18 to 22 minutes, until edges are golden brown and a toothpick inserted into the muffin part (not the filling) comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Let cool at least 15 minutes before serving.

Notes

Chill the cream cheese filling for at least 10 minutes to prevent sinking. Use room temperature ingredients for best results. Do not overmix the batter. For bakery-style domed tops, let batter rest 10 minutes before portioning.

Nutrition

Keywords: pumpkin muffins, cream cheese filling, fall baking, pumpkin spice, easy muffins

Find it online: https://milaspoon.com/creamy-pumpkin-spice-muffins-best-cream-cheese-filling/