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

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These small-batch pumpkin cream cheese muffins are perfectly portioned for a cozy treat, featuring a moist pumpkin spice crumb with a hidden cream cheese swirl. Ready in about 35 minutes, they deliver big flavor without the commitment of a full batch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¾ cup (170g) pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon turbinado sugar (optional, for topping)
  • 1 tablespoon pepitas, roughly chopped (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Mix wet ingredients: In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, egg, and 1 teaspoon vanilla extract until smooth and glossy, about 30 seconds.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among the 6 muffin cups, filling each about ⅔ full.
  7. Add cream cheese filling: Make a small well in the center of each muffin using the back of a teaspoon. Drop about 1½ teaspoons of cream cheese mixture into each well. Do not press down.
  8. Top and bake: If using, sprinkle tops with turbinado sugar and chopped pepitas. Bake at 375°F (190°C) for 18-22 minutes, until edges are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  9. Cool properly: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Cool for at least 10 minutes before serving.

Notes

Room temperature ingredients (egg and cream cheese) are crucial for proper incorporation. Do not overmix the batter to avoid tough muffins. For a dairy-free version, use dairy-free cream cheese and replace butter with a dairy-free alternative. Muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

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