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One-Bowl Pumpkin Cream Cheese Muffins (Easy Recipe)

One-Bowl Pumpkin Cream Cheese Muffins - featured image
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These incredibly moist and tender pumpkin muffins feature a surprise cream cheese center. Made in one bowl with simple ingredients, they’re ready in about 30 minutes for a perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a small bowl, combine softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract. Mix until smooth and creamy. Set aside.
  3. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, milk, and 1 teaspoon vanilla extract until well combined and smooth.
  4. Add all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt directly into the bowl with the wet ingredients. Gently fold together until just combined (a few lumps are fine). Do not overmix.
  5. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about ⅔ to ¾ full.
  6. Place a generous dollop (about 1 to 1.5 teaspoons) of the cream cheese filling in the center of each muffin.
  7. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs. Tops should be golden brown and spring back lightly when touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, one bowl muffins, fall baking, easy muffin recipe

Find it online: https://elaraeats.com/one-bowl-pumpkin-cream-cheese-muffins-easy-recipe/