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–+ servings

small batch pumpkin cream cheese muffins

Moist, spiced pumpkin muffins with a creamy cheesecake filling, perfect for a cozy fall treat. This scaled-down recipe makes just six muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Course: Breakfast, Brunch, Fall Recipes, Muffins
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar light or dark
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons pumpkin pie spice or 1 tsp cinnamon + 1/4 tsp ginger + pinch cloves
  • 1/4 teaspoon fine sea salt
  • 7.5 ounces pumpkin puree about half a 15-oz can
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
For the Cream Cheese Filling
  • 2 ounces cream cheese softened to room temperature
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 teaspoon milk any kind
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt.
  3. In a separate small bowl, whisk the pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. Do not overmix; a few lumps are fine.
  5. Make the filling: In a small bowl, beat the softened cream cheese, sugar, flour, milk, and vanilla until smooth and creamy.
  6. Spoon about 1 rounded tablespoon of muffin batter into each liner, then add a small dollop (about 1 teaspoon) of cream cheese filling in the center. Top with another tablespoon of batter, spreading gently to cover the filling.
  7. Bake for 20-22 minutes, until the muffins are puffed and a toothpick inserted into the muffin part (not the filling) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 310kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 45mgSodium: 260mgFiber: 2gSugar: 26g

Notes

For a richer flavor, use California-grown olive oil instead of vegetable oil. These muffins are best the day they're made, but you can store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, prepare the batter and filling separately, then assemble and bake just before serving. Don't overfill the muffin cups or the filling may leak. For a crunchy top, sprinkle a little coarse sugar on the batter before baking.

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