Pumpkin Spice Cream Cheese Muffins
A remix of a recipe by Andra Vomir
Moist pumpkin spice muffins with a creamy cream cheese filling, perfect for fall breakfast or snacks.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
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Ingredients
- 2 cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 whole eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- ½ cup powdered sugar
- ½ tsp cinnamon
Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until well combined.
- Gently fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
- In another bowl, beat cream cheese with powdered sugar and cinnamon until smooth and creamy.
- Fill each muffin cup halfway with pumpkin batter. Add a spoonful of cream cheese filling to each cup, then top with remaining pumpkin batter.
- Bake for 22-25 minutes, until a toothpick inserted into the pumpkin cake portion comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Diet tags are added by the recipe's author.