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Easy One-Bowl Pumpkin Cream Cheese Muffins Recipe

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These fluffy one-bowl pumpkin cream cheese muffins are light, tender, and filled with a tangy cream cheese center. Ready in 35 minutes with minimal cleanup, they’re the perfect fall treat for breakfast, brunch, or a snack.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 4 ounces (113g) block cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1–2 tablespoons coarse sugar (turbinado or demerara, optional)
  • 2 tablespoons pepitas (roasted pumpkin seeds, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Let cream cheese sit at room temperature to soften.
  2. In a small bowl, beat softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  3. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  4. Add flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice to the wet ingredients. Stir gently with a rubber spatula until just combined (a few lumps are fine).
  5. Divide batter evenly among muffin cups, filling each about halfway.
  6. Spoon cream cheese mixture into a small zip-top bag, snip off a tiny corner, and pipe a generous dollop into the center of each muffin cup. Do not stir.
  7. Top with remaining batter, filling cups about 3/4 full. Sprinkle with coarse sugar and pepitas if desired.
  8. Bake for 18-22 minutes, until tops spring back when pressed and a toothpick inserted into the muffin (not the cream cheese) comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Let muffins cool in the pan for 5 minutes to prevent cream cheese from leaking. For bakery-style domed tops, start baking at 400°F for 5 minutes, then reduce to 375°F.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, one-bowl muffins, fall baking, easy muffins, pumpkin cream cheese muffins

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