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a plate with pumpkin muffins.
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Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are moist, fluffy, and filled with a cinnamon-swirled cream cheese center. Easy to make, perfectly spiced, and a cozy fall favorite for breakfast or dessert.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12
Author: Rena

Ingredients

  • 1/2 cup maple syrup
  • 1/2 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 15 ounces pumpkin puree one can
  • 1 1/2 tablespoons pumpkin spice mix
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon powder
  • 2 teaspoons ginger powder
  • 8 ounces cream cheese at room temperature

Instructions

  • Preheat the oven to 350° F and line 12 muffin tins with paper liners.
  • In a large bowl, use an electric whisk and mix the 1/2 cup maple syrup, 1/2 cup coconut oil, 2 teaspoons vanilla extract, 2 large eggs, 15 ounces pumpkin puree, and 1 1/2 tablespoons pumpkin spice mix until smooth.
    a bowl with pumpkin puree, eggs, oil, and sugar before blending.
  • In a second bowl, combine the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda.
    hand pouring flour over the wet pumpkin batter.
  • Use a spatula and incorporate the flour mixture into the wet mixture until mostly smooth. Transfer and divide the mixture among your muffin cups.
    spatula mixing flour with the wet pumpkin batter.
  • In a small bowl, combine the 1/4 cup brown sugar, 1 tablespoon cinnamon powder, and 2 teaspoons ginger powder.
  • Add half of the cinnamon sugar to your soft 8 ounces cream cheese and stir well to combine. Reserve the remaining cinnamon mixture to use on top.
  • Next, nestle a large teaspoon of cream cheese into the center of each muffin cup, lightly pushing into the batter. Sprinkle it with the remaining cinnamon sugar.
    adding a dollop of cream cheese to the pumpkin batter.
  • Bake for 20-22 minutes, until the tops are just set. They might look a bit undone in the center because of the cream cheese insert, but they're fully baked
  • Remove the muffin tin from the oven, and while the cupcakes are still warm, sprinkle the tops with the remaining cinnamon sugar.
    Sprinkling cinnamon sugar over pumpkin muffins in a pan.

Notes

  • Use any flour of your choice, like gluten-free, whole wheat, or oat flour. 
  • Don’t overmix the batter. You just need to stir until just combined for soft muffins.
  •  Let the muffins cool fully before handling
  • Fill muffin liners almost to the top for bakery-style muffins.
  • Use room-temperature cream cheese so it blends smoothly. So you can take this out of the fridge ahead of time.

Nutrition

Calories: 256kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 198mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5668IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg