Pumpkin Cream Cheese Muffins. These Pumpkin Cream Cheese Muffins are moist spiced pumpkin muffins topped with sweet cream cheese that melts into them as they bake. Reviews for: Photos of Pumpkin Cream Cheese Muffins. Pumpkin Cream Cheese Muffins - hands down one of my favorite fall pumpkin recipes ever!

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! Place your oven rack in the middle of your oven. You can have Pumpkin Cream Cheese Muffins using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Cream Cheese Muffins

1. It's of Cream Cheese Filling:.
2. Prepare of package cream cheese, at room temperature.
3. Prepare of granulated white sugar.
4. It's of large egg, at room temperature.
5. It's of pure vanilla extract.
6. You need of Pumpkin Muffins:.
7. It's of all-purpose flour.
8. It's of granulated white sugar.
9. It's of baking powder.
10. You need of baking soda.
11. Prepare of ground cinnamon.
12. It's of ground ginger.
13. Prepare of ground cloves.
14. You need of salt.
15. Prepare of unsalted butter, softened.
16. Prepare of large eggs, at room temperature.
17. You need of pure vanilla extract.
18. Prepare of solid packed, canned pumpkin puree.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Super moist pumpkin muffins swirled with cream cheese — what could be better? It seems like every time I go to the grocery store this fall, I wind up with a can or two These muffins are the best of both worlds — a super moist pumpkin spice muffin base combined with a luscious cream cheese filling. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix.

Pumpkin Cream Cheese Muffins step by step

1. Pumpkin Muffins: Preheat your oven to 350 Place your oven rack in the middle of your oven. Butter or spray each muffin cup with a non-stick vegetable spray.
2. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the muffin batter..
3. Pumpkin Muffins: In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, baking soda, ground spices, and salt. Add the butter, eggs, vanilla extract, and pumpkin puree. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30-60 seconds. Scrape down the sides of the bowl as needed..
4. Fill the muffin cups evenly (about 2/3 full) with the batter using two spoons or an ice cream scoop. Make a well in the center of the batter of each muffin and then spoon a few tablespoons of the cream cheese filling into the well..
5. Place in the oven and bake for about 18 - 20 minutes, or until the cream cheese filling has set and the pumpkin feels springy to the touch (a toothpick inserted into the pumpkin part of the muffin will come out clean.) Place on a wire rack to cool..
6. Makes about 12 reg.
7. .

The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger. Alternatively, you could simply pick one spice to shine- such as cinnamon. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center.