Print

Pumpkin Cream Cheese Muffins

Prep Time 30 minutes
Cook Time 25 minutes

Ingredients

For the filling:

  • 8 oz. cream cheese softened
  • 1 cup confectioners’ sugar

For the muffins:

  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 1 tbsp. plus 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1 ¼ cups vegetable oil

Instructions

  1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
  2. To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
  3. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a generous teaspoon of the cream cheese mixture on top of that batter. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
  4. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.