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Pumpkin Muffins Close-up of a freshly baked pumpkin muffin with a cinnamon-sugar crust and a soft, moist interior on a white plate

Pumpkin Muffins

These pumpkin muffins are irresistibly soft and subtly spiced, with a hidden sweet cream cheese center.
5 from 1 vote
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Course: Breakfast, Snack
Cuisine: American
Keyword: cream cheese muffins, fall baking, pumpkin muffins, spiced muffins
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 12
Calories: 292kcal
Cost: $6

Ingredients

  • 2 cups all-purpose flour for structure
  • 1 teaspoon baking powder helps the muffins rise
  • ½ teaspoon baking soda works with acid to help muffins rise
  • ½ teaspoon salt balances sweetness
  • 1 teaspoon pumpkin pie spice adds warmth and depth
  • 2 large eggs binds ingredients and adds moisture
  • ½ cup granulated sugar sweetens the batter
  • ½ cup brown sugar adds moisture and depth of flavor
  • 1 15 oz. can pumpkin purée adds moisture and pumpkin flavor
  • ½ cup cooking oil moisture for muffins
  • 1 teaspoon vanilla extract enhances the flavors
  • Cream Cheese Filling optional
  • 4 oz. cream cheese room temperature (softened for easy mixing)
  • 2 tablespoon granulated sugar sweetens the cream cheese

Instructions

  • Preheat the oven to 350ºF.
  • In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
    Ingredients for pumpkin muffins placed separately in bowls before being mixed, including flour, sugar, and pumpkin puree.
  • In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
    A bowl of dry ingredients for pumpkin muffins, including flour, baking powder, cinnamon, and other spices, mixed together.
  • Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
    A bowl containing mixed wet ingredients for pumpkin muffins, including pumpkin puree, eggs, and oil, ready to be added to dry ingredients.
  • In a small bowl, stir together the cream cheese and granulated sugar for the filling.
  • Grease a muffin tin or line with muffin liners. Fill each muffin cup about ⅓ full with the batter. Top each with a dollop of cream cheese filling, then cover with the remaining batter until each well is about ¾ full.
    A person is spooning pumpkin muffin batter into muffin cups in a metal muffin tin, preparing for baking.
  • Bake the muffins for about 24 minutes, or until puffed in the center and lightly cracked on top.
  • Allow the muffins to cool in the pan for 5 minutes, then remove and finish cooling on a wire rack.

Notes

These pumpkin muffins are perfect for a cozy morning or as an afternoon snack, with the added delight of cream cheese in the center.

Nutrition

Serving: 1muffins | Calories: 292kcal (15%) | Carbohydrates: 39g (13%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg (17%) | Sodium: 224mg (10%) | Potassium: 178mg (5%) | Fiber: 2g (8%) | Sugar: 19g (21%) | Vitamin A: 5125IU (103%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1.5mg (8%)
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