# Pumpkin Cream Cheese Muffins

Soft spiced pumpkin muffins with a sweet cream cheese filling, perfect for a fall breakfast or brunch.

- Servings: 12 servings
- Prep time: 15 min
- Cook time: 15 min
- Total time: 30 min
- Cuisine: American
- Category: Baked Goods
- Diet: vegetarian
- Language: en

## Ingredients

- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 large egg
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract

## Instructions

1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners.
2. Make the cream cheese filling: In a large bowl using a handheld mixer or stand mixer, combine sugar, softened cream cheese, egg, and vanilla extract. Beat until smooth and creamy.
3. Make muffins: In a large bowl, whisk together melted butter, sugars, egg, milk, vanilla, and pumpkin. Add sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Mix with a wooden spoon or spatula until just combined.
4. Fill prepared muffin liners with pumpkin muffin batter.
5. Scoop cream cheese filling into a piping bag or ziptop bag with one corner snipped off. Insert into the center of the muffin and squeeze to fill, pulling the bag up and out while squeezing.
6. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
7. Cool 5 minutes in muffin tin, then remove to wire cooling rack.
8. Serve as is, or with a drizzle of caramel.

## Equipment

- handheld mixer
- stand mixer
- muffin tin
- piping bag
- wooden spoon
- spatula
- wire cooling rack

## Tips

- Can make custom muffin liners by pressing 5x5 inch parchment squares into the bottom of a glass.
- Can use gluten-free all-purpose blend flour in a 1:1 ratio.
- Store at room temperature for up to 48 hours, in the fridge for up to 1 week, or freeze for up to 3 months.

## Source

- Original video: https://simplebakingwithjolene.com/pumpkin-cream-cheese-muffins/
- Recipe page: https://www.cliprecipe.com/recipe/8434d9db-e235-432c-b1bf-d457004422e2
- Extracted: 2026-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt