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Cozy Small-Batch Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These cozy small-batch pumpkin cream cheese muffins are tender, moist, and filled with a tangy cream cheese surprise. Perfect for a quiet fall morning, this recipe makes exactly six muffins for controlled indulgence.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin tin with paper liners.
  2. Make the cream cheese filling first. In a small bowl, beat together the softened cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Whisk the dry ingredients. In a large mixing bowl, whisk together 1 cup flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together gently until just combined. Do not overmix.
  6. Fill the muffin cups halfway. Divide the batter evenly among the 6 lined muffin cups, filling each about half full.
  7. Add the cream cheese filling. Drop about 1 heaping teaspoon of the cream cheese mixture into the center of each muffin. Do not press it down.
  8. Top with remaining batter. Divide the remaining batter evenly over the cream cheese filling, spreading gently to cover completely. Cups will be about three-quarters full.
  9. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to keep muffins tender. Use room temperature ingredients for best results. Let muffins cool at least 10 minutes before eating to allow cream cheese filling to set. For extra flavor, sprinkle cinnamon on top after baking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, small batch muffins, fall baking, pumpkin cream cheese muffins, easy fall recipe

Find it online: https://leilameals.com/cozy-small-batch-pumpkin-cream-cheese-muffins-easy-fall-recipe/