Pumpkin Cream Cheese Muffins
Recipe: https://recipestripper.com/recipes/1717293d-7700-4776-aa2a-d81c5827c595
Original source: https://cheflindseyfarr.com/pumpkin-cream-cheese-muffins/
Recipe image: https://cheflindseyfarr.com/wp-content/uploads/2026/07/pumpkin-cream-cheese-muffins-recipe-featured-1-alt.jpg

These pumpkin cream cheese muffins have a warmly spiced pumpkin batter with a sweet, tangy cream cheese filling pressed into the center before baking. The filling bakes into a soft, distinct layer surrounded by a tender, moist crumb.
Yield: 12
Prep time: PT15M
Cook time: PT20M
Total time: PT35M

Ingredients
- ½ cup light brown sugar
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2  whole eggs
- 7 ½ oz pumpkin puree (this is ½ of one 15 oz can )
- 2 cups all-purpose flour
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ¾ teaspoons kosher salt
- 1 ½ tablespoons pumpkin spice mix
- 3 oz Philadelphia cream cheese
- ¾ tablespoons granulated sugar
- ¼ teaspoon vanilla extract

Instructions
1. Preheat oven to 350°F. Line 12 standard muffin tins with liners.
2. In a medium bowl beat cream cheese with sugar until smooth and then add vanilla. This can also be done easily by hand if the cream cheese is slightly softened.
3. [Mix the Batter:] Combine flour, baking soda, baking powder, salt and pumpkin spice in a medium bowl. Whisk to incorporate, set aside.
4. [Mix the Batter:] Whisk together light brown sugar, sugar, oil, and eggs. Whisk in puree.
5. [Mix the Batter:] Fold in the dry ingredients until just combined.
6. [Mix the Batter:] Scoop or spoon muffin batter between the prepared liners. Using a small cookie scoop (about an inch wide), scoop cream cheese mixture into the center of each and press down slightly.
7. [Mix the Batter:] Bake in preheated oven about 20 minutes or until a toothpick comes out with a few clinging crumbs or they spring back lightly to the touch.