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There is nothing quite like the delicious marriage of moist pumpkin goodness and creamy, dreamy filling that makes these Pumpkin Cream Cheese Muffins Recipe an absolute must-bake. Each bite offers tender, spice-kissed pumpkin muffin wrapped around a luscious swirl of sweetened cream cheese, creating a balance of flavors that feels like autumn comfort in every mouthful. Whether you’re looking for a breakfast treat, an afternoon pick-me-up, or a cozy dessert, this recipe delivers with warmth and ease.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, combining to bring together the perfect texture, flavor, and color. Each component plays its part — from the warm spices enhancing the pumpkin’s natural sweetness to the cream cheese adding that irresistible silky center.
- All-purpose flour: Provides the structure and the tender crumb of the muffins.
- Granulated sugar: Sweetens the batter and balances the spices.
- Pumpkin pie spice: Brings a cozy, aromatic warmth that defines pumpkin baked goods.
- Baking soda: Helps the muffins rise and stay light.
- Salt: Enhances the overall flavor complexity.
- Pumpkin puree: Delivers moistness and that signature fall flavor.
- Eggs: Bind ingredients together and add richness.
- Vegetable oil: Keeps the muffins moist and tender.
- Vanilla extract: Adds depth and a hint of sweetness.
- Cream cheese (softened): Creates the luscious filling with a subtle tang.
- Extra sugar and egg yolk for the filling: Sweeten and smooth the creamy center for that perfect texture.
How to Make Pumpkin Cream Cheese Muffins Recipe
Step 1: Prepare your oven and muffin tin
Start by preheating your oven to 375°F (190°C). While it warms up, line a 12-cup muffin tin with paper liners or give it a good grease. This simple step ensures your muffins rise perfectly and come out effortlessly after baking.
Step 2: Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Combining these dry ingredients thoroughly helps distribute the spices and leavening evenly throughout the batter.
Step 3: Combine wet ingredients
In another bowl, blend the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. This vibrant pumpkin mixture forms the flavorful, moist base of your muffins.
Step 4: Fold wet and dry together
Gently fold the wet ingredients into the dry mixture. Be mindful not to overmix — it’s perfectly fine to have some lumps. Overworking the batter can lead to dense muffins, so a light touch ensures tender results.
Step 5: Prepare the cream cheese filling
Beat the softened cream cheese with sugar and egg yolk until you achieve a smooth, creamy texture. This luscious filling is what gives these muffins their signature swirl of velvety flavor.
Step 6: Assemble the muffins
Fill each muffin cup about one-third full with pumpkin batter. Add a generous dollop of the cream cheese mixture in the middle, then top with more pumpkin batter until cups are about three-quarters full. This layering creates those irresistible pockets of cream cheese in each bite.
Step 7: Bake to perfection
Bake the muffins for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The tops should be golden and fragrant with that wonderful pumpkin spice aroma.
Step 8: Cool before enjoying
Allow the muffins to rest in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely. This helps them set perfectly without getting soggy, ensuring each bite stays wonderfully moist.
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
Sprinkle a little cinnamon sugar or finely chopped toasted pecans on top of your muffins just before baking to add a delightful crunchy finish. A light dusting of powdered sugar after cooling also adds a pretty touch and sweet contrast.
Side Dishes
These Pumpkin Cream Cheese Muffins pair beautifully with a warm cup of coffee or chai tea for a comforting autumn snack. For brunch, serve them alongside fresh fruit or a light yogurt parfait to balance their richness.
Creative Ways to Present
Try slicing the muffins in half and toasting them lightly, then spreading a bit of honey or butter for a satisfying twist. You can also serve mini versions as a party appetizer or gift a batch wrapped in brown paper tied with twine for a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to a week—just be sure to bring them back to room temperature before serving for the best texture.
Freezing
These muffins freeze wonderfully! Wrap them individually in plastic wrap or place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before heating.
Reheating
Gently warm refrigerated or thawed muffins in the microwave for about 20 seconds or pop them in a toaster oven for a few minutes. This restores their soft, moist texture and brings the cream cheese filling back to its luscious best.
FAQs
Can I use canned pumpkin puree for this Pumpkin Cream Cheese Muffins Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe and gives consistent moisture and flavor. Just be sure it’s plain pumpkin puree, not pumpkin pie filling, which contains additional sugars and spices.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, nutmeg, ginger, and cloves or allspice. This way, you control the spice levels and keep that warm, cozy flavor.
Can I substitute cream cheese with something else?
Cream cheese is essential for the rich, tangy filling that balances the sweetness. However, you could experiment with mascarpone or ricotta for a different texture, but results may vary.
Are these muffins gluten-free?
Not as written. To make them gluten-free, use a reliable 1-to-1 gluten-free flour blend and ensure your baking soda and spices are gluten-free certified.
How do I prevent the cream cheese filling from leaking out during baking?
Fill the muffin cups carefully — add the cream cheese mixture gently in the center and avoid overfilling with batter. Using softened cream cheese helps it hold together better and bake evenly.
Final Thoughts
Baking these Pumpkin Cream Cheese Muffins Recipe is like wrapping yourself in a cozy fall hug. They are simple to make, wonderfully flavorful, and perfect for any occasion that calls for a bit of sweetness with a seasonal twist. I encourage you to bake a batch soon and experience firsthand how these tender, spiced muffins with their luscious cream cheese swirl can brighten even the chilliest day.
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Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin pie spice with a luscious cream cheese filling, creating a perfect fall treat that’s moist, tender, and mildly sweet. Ideal for breakfast or a cozy snack, these muffins blend the richness of pumpkin puree and smooth cream cheese into a delightful baked good that’s easy to prepare and sure to impress.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Fold the wet ingredient mixture into the dry ingredients gently until just combined. Avoid overmixing; some lumps are acceptable to maintain muffin tenderness.
- Prepare Cream Cheese Filling: Beat the softened cream cheese with granulated sugar and egg yolk until smooth and creamy to create the filling.
- Fill Muffin Cups: Spoon batter into each muffin cup until about one-third full. Add a dollop of the cream cheese mixture in the center, then cover with more batter until each cup is approximately three-quarters full.
- Bake Muffins: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.
- Cool Down: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- For best results, make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Do not overmix the batter; overmixing can lead to tough muffins.
- You can store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing is possible: wrap muffins individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Use canned pumpkin puree or homemade pumpkin puree for the best pumpkin flavor and moisture.
