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Easy Mini Pumpkin Cream Cheese Muffins: Best Bite-Sized Fall Treat

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These tender, spiced mini pumpkin muffins hide a creamy, tangy cream cheese center. A simple trick—freezing the filling—ensures a perfect, luscious bite every time.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Prep the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, ¼ cup sugar, egg yolk, and 1 teaspoon vanilla extract. Mix with a fork until completely smooth and well combined. Do not overmix.
  2. Freeze the Filling: Line a small plate or baking sheet with parchment paper. Using a small ½-teaspoon measuring spoon, scoop out small dollops of the cream cheese mixture and place them on the parchment paper. You should get about 24 dollops. Place the plate in the freezer for at least 30 minutes, or up to an hour.
  3. Preheat your oven to 350°F (175°C) and generously grease a 24-cup mini muffin tin with non-stick spray or butter.
  4. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  5. Mix the Wet Ingredients: In a medium bowl, whisk together the 1 cup of granulated sugar and the vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Whisk in the pumpkin puree and 1 teaspoon of vanilla extract until the mixture is smooth and uniform.
  6. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, fold the mixture together gently. Mix just until you no longer see streaks of flour. A few small lumps are perfectly fine. The batter will be thick and somewhat stiff.
  7. Assemble the Muffins: Using a small cookie scoop or two spoons, drop a heaping tablespoon of the pumpkin batter into each prepared muffin cup. The cups should be about ¾ full. Take the frozen cream cheese dollops out of the freezer. Press one frozen dollop gently into the center of each muffin cup, pushing it down slightly so it is surrounded by batter.
  8. If using, sprinkle a pinch of turbinado sugar over the top of each muffin. Bake in the preheated oven for 10-12 minutes. The muffins are done when they are puffed, the edges are lightly golden, and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
  9. Let the muffins cool in the pan for 5 minutes. After 5 minutes, carefully run a thin knife or offset spatula around the edges of each muffin to loosen them. Transfer them to a wire rack to cool completely. Allow them to cool for at least 15-20 minutes before serving.

Notes

Freezing the cream cheese filling is essential to prevent it from sinking. Use room temperature eggs and pumpkin puree for best results. Do not overmix the batter. Grease the pan well to prevent sticking. For standard muffins, bake 18-22 minutes.

Nutrition

Keywords: mini pumpkin muffins, cream cheese muffins, fall treats, bite-sized muffins, pumpkin cream cheese

Find it online: https://lindabake.com/easy-mini-pumpkin-cream-cheese-muffins-best-bite-sized-fall-treat/