These Pumpkin Cream Cheese Muffins are soft, moist and perfectly spiced! They come together in one bowl in under 35 minutes. A easy vanilla cream cheese filling is baked right into the middle and tastes even better than Starbucks!
Preheat oven to 350°F. Line 12 standard muffin tins with liners.
In a medium bowl beat cream cheese with sugar until smooth and then add vanilla. This can also be done easily by hand if the cream cheese is slightly softened.
Mix the Batter:
Combine flour, baking soda, baking powder, salt and pumpkin spice in a medium bowl. Whisk to incorporate, set aside.
Whisk together light brown sugar, sugar, oil, and eggs. Whisk in puree.
Fold in the dry ingredients until just combined.
Scoop or spoon muffin batter between the prepared liners. Using a small cookie scoop (about an inch wide), scoop cream cheese mixture into the center of each and press down slightly.
Bake in preheated oven about 20 minutes or until a toothpick comes out with a few clinging crumbs or they spring back lightly to the touch.
Video
Notes
Yield: 12 muffinsPresentation – Use a small cookie scoop to create the perfect circle of cream cheese filling in the center.Technique – Fold the dry ingredients into the pre-combined wet ingredients until just incorporated to avoid tough muffins.Substitutions – Homemade pumpkin puree can be substituted as long as it is well drained.Storage – Store pumpkin cream cheese muffins at room temperature for until 3 days or frozen for longer storage. They can be frozen for up to 2 months. Thaw at room temperature.If you don’t want to make a larger batch of pumpkin spice mix, then you can use the following measurements for this recipe only.