Pumpkin Cream Cheese Muffins are a delightful way to celebrate the flavors of fall. These moist and tender muffins, swirled with creamy, sweetened cream cheese, make for a perfect breakfast or snack. The combination of spices, pumpkin, and cream cheese filling creates an inviting aroma that will fill your kitchen and warm your heart. Plus, they’re easy to make and even easier to enjoy!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 3g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 1g
- Sugar: 12g
- Sodium: 180mg
Why Make This Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are not just another muffin recipe; they bring a unique twist to traditional baked goods. The rich pumpkin flavor combined with warm spices like cinnamon and nutmeg provides the perfect seasonal taste. Meanwhile, the cream cheese filling adds a luxurious, creamy texture that contrasts beautifully with the soft muffin. These muffins are ideal for breakfast, an afternoon snack, or even as a delightful dessert. Whether you are hosting a brunch or simply treating yourself, these muffins are sure to impress!
How to Make Pumpkin Cream Cheese Muffins
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 tablespoon powdered sugar (for cream cheese filling)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: Mixing Dry Ingredients
In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Mixing Wet Ingredients
In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
Step 4: Combining Mixtures
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
Step 5: Preparing Cream Cheese Filling
In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
Step 6: Assembling Muffins
Fill muffin cups halfway with the pumpkin mixture. Add a small dollop of the cream cheese mixture on top, then cover with more pumpkin batter until cups are about ¾ full.
Step 7: Baking
Bake for 18-20 minutes or until a toothpick comes out clean when inserted in the center.
Step 8: Cooling
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Pumpkin Cream Cheese Muffins
Serve these muffins warm or at room temperature. They are delicious on their own, but for an extra treat, you can add a sprinkle of cinnamon sugar on top before serving or pair them with a glass of your favorite fall beverage, like apple cider or a pumpkin spice latte.
How to Store Pumpkin Cream Cheese Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To enjoy frozen muffins, simply thaw them in the refrigerator overnight and warm them in the microwave or oven.
Expert Tips for Perfect Pumpkin Cream Cheese Muffins
- For the best results, be sure the cream cheese is softened to room temperature, as this will ensure a smooth filling.
- You can substitute the vegetable oil with melted coconut oil or applesauce for a different flavor.
- If you like a spicier muffin, feel free to add more cinnamon or a dash of allspice.
- Experiment with mix-ins like chopped nuts or chocolate chips for added texture and flavor.
Delicious Variations
- Chocolate Chip Pumpkin Muffins: Fold in semi-sweet chocolate chips to the pumpkin batter for a sweet twist.
- Vegan Option: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of eggs, and substitute the cream cheese with vegan cream cheese.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth.
- Why is my cream cheese filling leaking out? The filling may be too liquid if not blended enough. Ensure it’s well-mixed before adding it to the muffins.
- How do I know when the muffins are done? A toothpick inserted should come out clean. A few moist crumbs are okay, but wet batter means they need more time.
- Can I double the recipe? Yes, you can easily double the ingredients to make a larger batch. Just be sure to use multiple muffin tins or bake in batches.
- What can I do with leftover pumpkins? Roast leftover pumpkin for soups and stews, or save it for pie filling!
Conclusion
These Pumpkin Cream Cheese Muffins are a delightful treat that brings the flavors of fall to your kitchen. With their soft texture and rich cream cheese center, they are perfect for any occasion. Whether you’re starting your day or enjoying an afternoon snack, these muffins will surely brighten your mood. Try them and share the joy of baking with friends and family!
