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pumpkin cream cheese muffins
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Pumpkin Cream Cheese Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24

Ingredients

  • 3 1/2 cups flour all purpose 420 g
  • 2 cups granulated sugar 400 g
  • 1.5 tablespoons cinnamon
  • 1 teaspoon nutmeg ground
  • 3/4 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon allspice ground
  • 1/2 teaspoon cardamom ground
  • 2 teaspoon baking soda 8 g
  • 2 teaspoons salt diamond kosher if using morton half
  • 1 cup vegetable oil
  • 3/4 cup water
  • 4 eggs
  • 2 cups pumpkin puree
  • Cream cheese filling:
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar 120 g
  • 1 tablespoon vanilla bean paste or 1 vanilla bean or 1 teaspoon vanilla extract
  • Pumpkin seeds optional

Instructions

  • Preheat the oven to 350 degree fahrenheit

Muffins:

  • Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
    pumpkin muffin batter dry ingredients
  • Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
    pumpkin muffin batter
  • Fold in the pumpkin puree (until just combined and evenly distributed). Set aside.

Cream Cheese Filling:

  • In a small bowl, add the softened cream cheese, powdered sugar, and vanilla. Mix with a spoon until evenly combined.
    cream cheese filling

Assembly:

  • Line 24 muffin cups with muffin liners. Scoop the batter into the muffin liners (they should be about ¾ full).
  • After all the muffin liners are filled, place 2 teaspoons of the cream cheese mixture in the center. If using, sprinkle pumpkin seeds on top (optional)
    pumpkin cream cheese muffins before baking
  • Bake at 350 F for ~20 minutes (or until a toothpick comes out clean – oven temperatures vary so be sure to check with a toothpick)