Pumpkin Cream Cheese Muffins Recipe
Pumpkin and cream cheese are a match made in dessert heaven! These Pumpkin Cream Cheese Muffins are the perfect combination of warm fall spices and rich, tangy cream cheese filling. Whether you’re looking for a cozy breakfast, a delightful snack, or a comforting dessert, these muffins will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Moist and Fluffy Texture – The pumpkin puree ensures a soft and tender crumb.
- Warm Spices – Cinnamon, nutmeg, and ginger bring a classic autumnal flavor.
- Creamy Filling – The luscious cream cheese center adds an irresistible twist.
- Perfect for Any Occasion – Great for breakfast, brunch, dessert, or a snack.
- Make-Ahead Friendly – These muffins store and freeze well for later enjoyment.
Let’s dive into how to make these delicious muffins step by step!
Ingredients for Pumpkin Cream Cheese Muffins
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Cream Cheese Filling
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Use an electric mixer or a whisk to beat until smooth and creamy.
- Set aside while preparing the muffin batter.
3. Make the Muffin Batter
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil (or melted butter), sugar, and vanilla extract.
- Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the muffins light and fluffy.
4. Assemble the Muffins
- Spoon about one-third full of the muffin batter into each muffin cup.
- Add a heaping teaspoon of the cream cheese filling on top of the batter.
- Cover the cream cheese filling with more muffin batter until each muffin cup is about ¾ full.
5. Bake the Muffins
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- The muffins should be golden brown on top.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Enjoy!
Serve these delicious muffins warm or at room temperature. They taste incredible on their own or paired with a cup of coffee, tea, or hot cocoa.
Baking Tips for Perfect Pumpkin Muffins
1. Use Room Temperature Ingredients
For a smooth batter and cream cheese filling, ensure that your eggs, pumpkin puree, and cream cheese are at room temperature before mixing.
2. Don’t Overmix the Batter
Mixing the batter too much can result in dense muffins. Stir gently just until the ingredients are incorporated.
3. Avoid Overfilling the Muffin Cups
Filling the cups too high may cause the muffins to overflow. Stick to about ¾ full for the best results.
4. Let Muffins Cool Before Eating
The cream cheese filling will be very hot when they come out of the oven. Allow muffins to cool for at least 15-20 minutes before enjoying them.
Storage and Freezing Instructions
1. Storing Muffins
- Store in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate them for up to 1 week.
2. Freezing Muffins
- Wrap each cooled muffin in plastic wrap and place in a zip-top freezer bag.
- Freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or let them thaw at room temperature.
Recipe Variations & Add-Ins
Want to customize your muffins? Here are some delicious variations:
1. Add Chocolate Chips
For a sweeter twist, mix ½ cup of chocolate chips into the batter.
2. Add Nuts for Extra Crunch
Chopped pecans or walnuts add a great texture and nutty flavor.
3. Make It Healthier
- Swap vegetable oil for coconut oil or applesauce.
- Use whole wheat flour instead of all-purpose flour.
- Reduce the sugar slightly for a less sweet version.
4. Try a Streusel Topping
For an extra bakery-style touch, add a cinnamon streusel topping before baking.
Serving Suggestions
These muffins taste amazing on their own, but you can enjoy them with:
- A warm cup of coffee or chai tea for a cozy fall breakfast.
- A drizzle of honey or maple syrup for added sweetness.
- A side of fresh fruit for a balanced snack.
Final Thoughts
Pumpkin Cream Cheese Muffins are the ultimate fall treat! They are soft, flavorful, and filled with a delicious cream cheese center that makes every bite heavenly. Whether you’re baking for a family gathering, meal prepping for the week, or just indulging in a seasonal delight, this recipe will not disappoint.
Try baking a batch today and let us know how they turn out!
Pumpkin Cream Cheese Muffins Recipe
Equipment
- Muffin tin (12-cup capacity)
- Muffin liners or cooking spray
- Mixing bowls (2)
- Electric mixer (optional, for cream cheese filling)
- Whisk
- Spoon or ice cream scoop
- Spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it with cooking spray.
- Prepare the Cream Cheese Filling:
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Use an electric mixer or a whisk to beat until smooth and creamy. Set aside.
- Make the Muffin Batter:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil (or melted butter), sugar, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to avoid dense muffins.
- Assemble the Muffins:
- Spoon a small amount of muffin batter into each muffin cup (about ⅓ full).
- Add a heaping teaspoon of the cream cheese filling on top of the batter.
- Cover the cream cheese filling with more muffin batter until each muffin cup is about ¾ full.
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean.
- The muffins should be golden brown on top.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a wire cooling rack to cool completely before serving.
Video
Notes
Make-ahead: The cream cheese filling can be made a day ahead and stored in the refrigerator. Allow it to come to room temperature before using.
Frozen Muffins: These muffins freeze well. To freeze, wrap individual muffins tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Optional Toppings: For added flavor, sprinkle cinnamon sugar on top of the muffins before baking for a sweet, crunchy finish.
Enjoy your delicious, pumpkin-filled muffins with a creamy surprise in the middle!
