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Perfect Small Batch Pumpkin Cream Cheese Muffins – Easy Fall Recipe

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These small batch pumpkin cream cheese muffins feature a tender, spiced pumpkin batter with a tangy cream cheese center. Quick to make with simple ingredients, they’re perfect for fall mornings or weekend brunch.

Ingredients

Scale
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil (or canola or melted coconut oil)
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk (whole or 2%)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a standard muffin tin with paper or foil liners. Set aside.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Scoop the mixture onto a piece of parchment paper or a small plate and shape it into a rough log. Freeze for 15-20 minutes, then cut into 6 equal discs.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Break up any lumps of brown sugar with your fingers.
  4. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, egg, milk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula until just combined. A few streaks of flour are okay. Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to create a small well in the center of each portion of batter.
  7. Add the cream cheese filling: Place one frozen cream cheese disc into each well, pressing it down gently so it is partially submerged. Do not push it all the way to the bottom.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Freezing the cream cheese filling into discs before baking prevents it from sinking to the bottom. Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Muffins taste even better on day two as the spices meld.

Nutrition

Keywords: pumpkin cream cheese muffins, small batch muffins, fall muffins, pumpkin muffins, cream cheese filled muffins, easy pumpkin recipe

Find it online: https://emmastirs.com/perfect-small-batch-pumpkin-cream-cheese-muffins-easy-fall-recipe/