Print

Cozy One-Bowl Pumpkin Muffins with Cream Cheese Filling: Easy Fall Recipe

pumpkin muffins with cream cheese filling - featured image
Print Recipe

These tender, spiced pumpkin muffins feature a thick, tangy-sweet cream cheese center that stays creamy instead of melting away. Made in one bowl with simple pantry ingredients, they’re perfect for fall mornings, gatherings, or a cozy weekend treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (canned, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola/avocado oil)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk (whole or 2%; dairy-free option: unsweetened almond or oat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (preferably freshly grated)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 6 oz (170g) cream cheese, softened to room temperature (full-fat brick, e.g., Philadelphia)
  • 3 tablespoons (24g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with a fork or small whisk until smooth. Add the powdered sugar and vanilla extract, then mix until completely combined and creamy. Place the bowl in the freezer for 15 minutes while you prepare the batter.
  3. Whisk the wet ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk until smooth and uniform.
  4. Add the dry ingredients: Add the granulated sugar and brown sugar to the wet mixture and whisk until combined. Then add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir gently with the whisk or a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fill the muffin cups: Use a cookie scoop or spoon to divide the batter evenly among the 12 liners, filling each about ⅔ full (roughly 3 tablespoons per muffin).
  6. Add the cream cheese filling: Remove the cream cheese mixture from the freezer. Drop about 1 heaping teaspoon of filling into the center of each muffin. Do not press it down. Optionally, use a toothpick to gently swirl the filling into the batter for a marbled effect.
  7. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the muffin part (not the filling) comes out clean or with a few moist crumbs. Start checking at 18 minutes.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Optional: Dust with powdered sugar before serving.

Notes

Freeze the cream cheese filling for at least 15 minutes to prevent it from melting into the batter. Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dense muffins. For a dairy-free version, use vegan cream cheese and oat milk. For gluten-free, substitute a 1:1 gluten-free flour blend (add xanthan gum if not included).

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, one bowl muffins, fall muffins, easy pumpkin recipe, pumpkin cream cheese muffins

Find it online: https://juliamadeit.com/cozy-one-bowl-pumpkin-muffins-with-cream-cheese-filling-easy-fall-recipe/