Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are incredibly soft and moist. They are perfectly spiced and filled with the most delicious cream cheese filling.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings muffins

Calories 280

Author Lily Ernst

Ingredients

Cream Cheese Filling:

1 large egg white
1/4 cup granulated sugar
4 oz cream cheese softened
1/2 tsp vanilla extract

Muffin Batter:

1/2 cup (125ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (250g) pure pumpkin puree
2 large eggs
1 & 3/4 cups (220g) all-purpose flour
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 350F and line a 12-cup muffin pan with paper liners.
Start with the cream cheese filling - Using an electric mixer, whip the egg white until frothy. Gradually mix in the sugar and continue mixing until thick and glossy, about 3-5 minutes. Set aside.
1 large egg white, 1/4 cup granulated sugar
In another bowl, beat the cream cheese and vanilla until combined. Then fold in 1/3 of the meringue at a time. Set aside.
4 oz cream cheese, 1/2 tsp vanilla extract
In a medium bowl, whisk together the vegetable oil, sugar, pumpkin puree, and eggs.
1/2 cup (125ml) vegetable oil, 1 cup (200g) granulated sugar, 1 cup (250g) pure pumpkin puree, 2 large eggs
In a large bowl, toss together the flour, pumpkin spice, baking soda, and salt. Add in the wet ingredients and stir until just combined. Divide the batter into the prepared muffin pan filling each cup about 3/4 full.
1 & 3/4 cups (220g) all-purpose flour, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1/2 tsp salt
Transfer the cream cheese mixture into a pastry bag fitted with a large round tip. Insert halfway into the batter and fill each muffin to the top. **See notes if you don't have a pastry bag or large round tip.
Bake for 25 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean.

Notes

**If you don't have a pastry bag, you can use a medium ziplock bag and fit the tip into a corner of the bag. If you don't have a large round tip then create a deep well in the center of the batter and fill it with the cream cheese mixture using a spoon.

Leftovers can be stored at room temperature in an airtight container for up to 3 days or in the fridge for up to 5 days.

To freeze - Once the muffins are completely cooled, place them in a freezer-friendly container or ziplock bag and store in the freezer for up to a month. Thaw the muffins at room temperature for an hour and warm them up in the oven at 325F for 5-10 minutes to freshen them up.

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