These pumpkin cream cheese muffins are the perfect combination of moist and savory on the outside and sweet and tangy on the inside! Pumpkin season is officially underway and these muffins are here for it!
Preheat oven to 350 and spray a muffin tin with cooking spray.
Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip. (just a regular round piping tip will do fine)
Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
Fill muffin tins 2/3 full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter. (Just guess, it doesn't need to be exactly 2 tablespoons, just enough to fill the center of the muffin)
Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in airtight container at room temperature.
Updated on September 10, 2021Originally Posted on September 24, 2014This recipe takes about 15 minutes to prepare, 20 minutes to cook, in total taking about 35 minutes from start to finish. It yields a total of 24 muffins.