Description
Moist pumpkin spice muffins with a creamy sweet cream cheese center and a cinnamon sugar topping. Cozy, rich, and perfect for fall baking.
Ingredients
For the muffins:
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup pumpkin purée
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
For the topping:
2 tbsp sugar
1/2 tsp cinnamon
Instructions
Preheat oven to 350°F and line muffin tin with liners.
Mix cream cheese filling: beat softened cream cheese with sugar and vanilla until smooth.
In one bowl, mix flour, baking soda, salt, and spices.
In another bowl, whisk pumpkin, sugars, oil, eggs, and vanilla.
Combine wet and dry ingredients just until combined.
Spoon a bit of batter into liners, add a dollop of cream cheese, then more batter on top.
Swirl slightly with toothpick and sprinkle with cinnamon sugar.
Bake 18–20 minutes until set. Cool on wire rack.
Notes
Use pure pumpkin, not pie filling.
Let cream cheese fully soften for a smooth swirl.
Store in fridge after day 2 for best freshness.
Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
Keywords: pumpkin muffins, cream cheese filled muffins, fall baking, cinnamon sugar muffins, pumpkin spice, bakery style muffins