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Cozy Small-Batch Pumpkin Cream Cheese Muffins: Best Easy Recipe

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These small-batch pumpkin cream cheese muffins are tender, moist, and filled with a tangy cream cheese center. Perfect for a cozy fall morning, they make exactly six muffins and come together in under 30 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 oz (113g) block cream cheese, cold
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon coarse sugar (turbinado or demerara, optional)
  • 2 tablespoons pepitas (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line 6 cups of a standard muffin tin with paper liners or grease well.
  2. Make the cream cheese filling: In a small bowl, combine cold cream cheese, powdered sugar, and ½ teaspoon vanilla extract. Mash with a fork until smooth. Divide into 6 equal portions (about 2 teaspoons each) and set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, vegetable oil, egg, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill muffin cups: Spoon about 2 tablespoons of batter into each lined cup. Place one portion of cream cheese filling in the center, pressing down slightly. Divide remaining batter evenly over the top, covering the cream cheese completely. Cups should be about ¾ full.
  7. Add topping: Sprinkle tops with coarse sugar and pepitas, if using.
  8. Bake: Place muffin tin on middle rack and bake for 18 to 22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep cream cheese cold to prevent sinking. Do not overmix batter. For best results, chill cream cheese portions for 5 minutes before adding to batter. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small-batch muffins, fall baking, pumpkin cream cheese muffins

Find it online: https://juliamadeit.com/cozy-small-batch-pumpkin-cream-cheese-muffins-best-easy-recipe/