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Cozy One-Bowl Pumpkin Cream Cheese Muffins

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These cozy one-bowl pumpkin cream cheese muffins combine the earthy sweetness of pumpkin with a silky, tangy cream cheese filling. Easy to make with simple pantry staples, they are perfect for a comforting fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease thoroughly.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Using an electric mixer, beat cream cheese, sugar, egg yolk, and vanilla extract until creamy and smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; small lumps are okay.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup (fill about half full).
  7. Add about 1 tablespoon of cream cheese filling on top of the batter.
  8. Cover with another 2 tablespoons of pumpkin batter to mostly enclose the cream cheese.
  9. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  10. Bake for 20–25 minutes, or until a toothpick inserted near the edge comes out clean.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not overmix the batter to avoid dense muffins. Use a toothpick for gentle swirling of cream cheese filling. Check muffins starting at 20 minutes for doneness by testing near the edge. Muffins can be stored at room temperature for 2-3 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, one-bowl recipe, fall baking, easy muffins, cozy treats, pumpkin cream cheese swirl

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