Every fall I get the urge to start baking and the first thing that comes to mind is a recipe with pumpkin in it. One of my favorites are these yummy pumpkin cream cheese muffins. I have played with different recipes over the years and like always, I find a few good ones and then I tweak them to make it my own!
The only negative thing about this recipe is that you can’t eat just one muffin. The first time I made these, this was all I ate for two days! I couldn’t stop myself! These muffins remind me of a pumpkin cake roll with cream cheese frosting. I hope you enjoy these as much as my family and I do!
These muffins are so moist but not overly sweet. The cream cheese bakes right into the the muffin! This is a simple recipe that is a crowd pleaser
Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins will melt in your mouth! They are a crowd pleaser for sure!
- 3 1/2 cups all purpose flour
- 2 tbsp pumpkin spice (see other recipe for this)
- 2 tsp baking soda
- 1 tsp salt
- 30 oz pumpkin puree (2-15 oz. cans or 1-30 oz.can)
- 2 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 egg yolks
- 1 cup vegetable or canola oil
- 6 tsp vanilla extract
- 16 oz cream cheese (room temperature)
Preheat oven to 375 degrees.
Put muffin baking cups into cupcake pan and set aside.
In a mixing bowl, mix flour, pumpkin spice, baking soda and salt with a wire whisk until well combined.
In a stand mixer or large bowl, mix the pumpkin, 2 cups of the sugar, and brown sugar. Then beat in four of the eggs, oil, and 2 tsp. vanilla extract.
After this is mixed together, start adding in the dry ingredients slowly until well combined and there are no lumps. You may need to scrape the bowl down a few times to make sure everything is mixed in. Set aside.
In a separate bowl, mix the cream cheese, 4 tsp. vanilla extract, remaining 1/2 cup sugar and 2 egg yolks until no lumps and well combined.
Fill muffin cups until 3/4 full and then add about 1 tbsp cream cheese to the middle of each muffin. You can leave it as is or you can use a toothpick to mix the cream cheese into the pumpkin batter. Just swirl the toothpick around in a circular motion so that the cream cheese and pumpkin are swirled together.
Bake muffins for 18-22 minutes depending on your oven. Muffins are done when you insert a toothpick and it comes out clean. Don't over bake! These are great hot out of the over or once cooled.
Store in an air tight container and refrigerate to keep them longer.
This is a large recipe and makes about 32-36 muffins depending on how large you make them. If you don't want a batch this large, you can always cut it in half. I shared the pumpkin spice recipe here too so you can make your own and have some for future recipes involving pumpkin.