Ingredients
Equipment
Method
Prepare the Oven
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Make the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract. Mix until creamy and well combined. Set aside.
Mix the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly distributed.
Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and well combined.
Combine the Batter
- Gradually add the dry ingredients to the pumpkin mixture. Gently fold with a spatula until just combined. Do not overmix; stop as soon as the dry flour disappears.
Fill the Muffin Cups
- Add a small amount of pumpkin batter to each muffin cup, filling it about one-third full. Spoon a portion of the cream cheese filling into the center of each muffin, keeping it away from the edges. Cover the filling completely with additional pumpkin batter.
- Fill each cup approximately three-quarters full.
Add Optional Toppings
- If desired, sprinkle the tops lightly with cinnamon, brown sugar, or finely chopped pecans.
Bake
- Bake for 20–25 minutes, or until the pumpkin portion is set, the tops are golden, and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs.
- Do not insert the toothpick directly into the cream cheese center when checking for doneness.
Cool
- Allow the muffins to cool in the pan for 5–10 minutes, then carefully transfer them to a wire rack to finish cooling.
- For the best texture, allow the muffins to settle before serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling.
Full-fat cream cheese gives the filling the smoothest and richest texture.
Allow the cream cheese to soften before mixing to prevent lumps.
Do not overmix the pumpkin batter, as this can make the muffins dense.
Measure flour carefully to avoid adding too much and creating a dry muffin.
Avoid overbaking. The muffins should remain soft and moist.
Keep the cream cheese filling surrounded by pumpkin batter so it stays centered during baking.
Because the muffins contain cream cheese, refrigerate leftovers in an airtight container.
For extra crunch, add chopped pecans to the batter or sprinkle them over the tops.
For a stronger spice flavor, substitute a quality pumpkin pie spice blend for the individual spices.
These muffins can be frozen individually after cooling completely and thawed in the refrigerator when needed.
Full-fat cream cheese gives the filling the smoothest and richest texture.
Allow the cream cheese to soften before mixing to prevent lumps.
Do not overmix the pumpkin batter, as this can make the muffins dense.
Measure flour carefully to avoid adding too much and creating a dry muffin.
Avoid overbaking. The muffins should remain soft and moist.
Keep the cream cheese filling surrounded by pumpkin batter so it stays centered during baking.
Because the muffins contain cream cheese, refrigerate leftovers in an airtight container.
For extra crunch, add chopped pecans to the batter or sprinkle them over the tops.
For a stronger spice flavor, substitute a quality pumpkin pie spice blend for the individual spices.
These muffins can be frozen individually after cooling completely and thawed in the refrigerator when needed.