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Best Easy Cinnamon Sugar Pumpkin Muffins with Cream Cheese Filling

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Tender, spiced pumpkin muffins with a surprise cream cheese center and a crunchy cinnamon-sugar topping. This bakery-worthy recipe is quick, easy, and perfect for fall mornings.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth and fluffy. Add the egg yolk and 1/2 teaspoon vanilla, then beat until fully combined. Refrigerate the filling while you prepare the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix the wet ingredients: In a larger bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla until smooth and well combined.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
  6. Assemble the muffins: Spoon about 1 tablespoon of batter into each muffin liner. Place about 1 heaping tablespoon of chilled cream cheese filling in the center of each. Divide the remaining batter evenly over the filling, covering it completely.
  7. Bake for 18-22 minutes, or until the tops are set and a toothpick inserted into the muffin (not the filling) comes out clean or with a few moist crumbs.
  8. While the muffins are still warm, brush the tops with melted butter. In a small bowl, mix 3 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle generously over the buttered tops.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the cream cheese filling for at least 15 minutes to prevent sinking. Use room temperature ingredients for best results. Do not overmix the batter. Let muffins cool before cutting to avoid cream cheese lava flow.

Nutrition

Keywords: pumpkin muffins, cream cheese filled muffins, cinnamon sugar muffins, fall baking, easy muffin recipe

Find it online: https://zorbmeal.com/best-easy-cinnamon-sugar-pumpkin-muffins-with-cream-cheese-filling/