Name: Pumpkin Cream Cheese Muffins with Bourbon Vanilla Filling
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling); 2 large eggs (room temperature); 1/2 cup vegetable oil (or melted and cooled coconut oil); 3/4 cup granulated sugar; 1/4 cup light brown sugar (packed); 1 tsp pure vanilla extract (for the batter); 1 3/4 cups all-purpose flour (spooned and leveled); 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine salt; 2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 8 oz full-fat cream cheese (softened to room temperature, block style not spreadable); 1/4 cup powdered sugar (sifted); 1 tsp bourbon (use a good-quality bourbon you would drink; do not increase this amount); 1/2 tsp pure vanilla extract (for the filling)

From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking

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These pumpkin cream cheese muffins have become my go-to for Thanksgiving morning when I want something that feels special but does not require me to be at the counter for an hour. The whole batch comes together in about 20 minutes of actual work, and the oven does the rest. The one thing I always do first is make the cream cheese filling and stick it in the fridge while I mix the batter. Cold filling sits on top of the batter instead of sinking straight through, and that one step is the difference between a defined creamy center and a swirled mess.

The bourbon in the filling is exactly one teaspoon, and that is intentional. It softens the tang of the cream cheese and adds a little warmth that plays well with the pumpkin spice, but you would not call these boozy. My teenagers eat them without complaint, and I have served them at a school brunch without anyone blinking. If you do not keep bourbon in the house, plain vanilla works fine as a swap, though the flavor is a bit more straightforward.

One batch makes 12 muffins and they hold up well in the refrigerator for a few days, which means you can bake them the night before a holiday gathering and not think about them again until morning.

Why you will love this

The cream cheese filling stays creamy and slightly cool even after baking, so there is real contrast in every bite, not just a hint of something.
No stand mixer needed. The batter comes together with a whisk and spatula, and the filling can be done with a fork if your cream cheese is properly softened.
One teaspoon of bourbon rounds out the filling without making these taste like a cocktail. Adults notice it, kids do not.
The muffins freeze individually, so you can pull one or two out at a time rather than committing to a whole batch at once.
They bake at 375 degrees F for 20 to 22 minutes with no rotating or checking required, which matters when you have other things going on in the kitchen.

Tips for success

Soften the cream cheese fully before mixing the filling. If it is still cold from the fridge, you will get lumps that do not smooth out, and the filling will be harder to portion cleanly onto the batter.
Refrigerate the filling while you make the batter. Even 10 minutes in the fridge firms it up enough to sit on top of the batter without immediately sinking. I skipped this once and ended up with filling pooled at the bottom of half the muffins.
Check for doneness by pressing the top of a muffin gently. It should spring back. Insert a toothpick into the pumpkin part, not the filling center, or you will get a false reading from the cream cheese.
Do not overfill the cups. Three-quarters full is the target. These muffins rise and a little cream cheese peeking through the top is fine, but overfilled cups will overflow and the bottoms will be gummy.

Common questions

Can I taste the bourbon? It is subtle. The main effect is a slightly warmer, deeper vanilla note in the filling. Do not increase the amount or the filling will be too loose to hold its shape.
My filling sank to the bottom. Did I do something wrong? Most likely the filling was too warm when you added it, or the batter was too thin from overmixing. Chill the filling and fold the batter gently next time.
Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced, and it will throw off the balance of the whole recipe. Use plain canned puree.
Do these need to be refrigerated? Yes, because of the cream cheese filling. Store them covered in the fridge, not on the counter.

Substitutions

If you do not have bourbon, replace it with an equal amount of pure vanilla extract in the filling. The filling will taste a little sweeter and less complex, but it still works. For a dairy-free version, a block-style plant-based cream cheese works in the filling as long as it is softened properly. Avoid the spreadable tub kind, which is too soft to hold its shape. You can use melted and cooled coconut oil or a neutral vegetable oil in the batter either way.

For picky eaters who are skeptical of the filling, these muffins are honestly good plain too. You can skip the cream cheese layer entirely and just bake the pumpkin batter straight through at the same temperature for 18 to 20 minutes.

Make-ahead and storage

The cream cheese filling can be made up to 2 days ahead and kept covered in the refrigerator. The pumpkin batter is best mixed and baked the same day for a good rise. Baked muffins should be stored in an airtight container in the refrigerator for up to 4 days because of the cream cheese center. Let them sit at room temperature for 15 minutes before eating, or warm them in a 300 degree F oven for about 8 minutes.

To freeze, wrap each cooled muffin individually in plastic wrap and place in a zip-top bag. They keep well for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving. I would skip the microwave here since it tends to make the cream cheese filling rubbery.

Brittany Stage