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Perfect One-Bowl Pumpkin Cream Cheese Muffins

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These moist and tender pumpkin muffins feature a hidden ribbon of sweet, tangy cream cheese filling. Made in one bowl with simple pantry ingredients, they’re perfect for fall gatherings and taste even better on day two.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (optional)
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (canola or melted coconut oil also work)
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole milk preferred, but 2% or plant-based milk works)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, beat softened cream cheese with an electric hand mixer until smooth and creamy, about 1 minute. Add sugar, egg yolk, and vanilla extract; beat until combined and fluffy. Set aside.
  3. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Stir with a spatula until just combined—do not overmix. A few small lumps are fine.
  5. Spoon about 2 tablespoons of batter into each muffin cup (fill about one-third full). Add a generous teaspoon of cream cheese filling in the center of each cup. Top with another tablespoon of batter, spreading gently to cover the filling. Each cup should be about three-quarters full.
  6. Using a toothpick or small skewer, gently swirl the batter in each cup with one or two figure-eight motions to create a marbled effect.
  7. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  8. Let muffins cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are crucial for a smooth batter and filling. Do not overmix the batter to avoid dense muffins. The toothpick test should be done near the edge of the muffin, not the center, due to the cream cheese filling. Muffins taste even better on day two. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and plant-based milk.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall baking, one-bowl muffins, pumpkin cream cheese muffins

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