If you love cozy autumn flavors wrapped in a tender, moist bite, then you are going to adore this Pumpkin Cream Cheese Muffins Recipe. These muffins are the perfect marriage of spiced pumpkin and creamy, tangy cheese filling that melts in your mouth with every delicious forkful. Soft, fluffy, and bursting with warm pumpkin pie spice notes, these delightful treats are wonderful for breakfast, snack time, or even a charming afternoon pick-me-up with a cup of tea. The combination of pumpkin puree and the luscious cream cheese center creates a comforting flavor profile that feels like a warm hug on a chilly day, making these muffins one of my all-time favorites to share with friends and family.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all you need to whip up these spectacular Pumpkin Cream Cheese Muffins Recipe. Each ingredient plays a crucial role — the flour provides structure, the pumpkin puree adds moisture and vibrant orange color, and the pumpkin pie spice brings that quintessential fall aroma and warmth.
- 1 3/4 cups all-purpose flour: The foundation that gives these muffins a tender crumb and perfect rise.
- 1 cup granulated sugar: Adds sweetness that balances the pumpkin’s earthiness.
- 1 tablespoon pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that infuses cozy autumn flavor.
- 1 teaspoon baking soda: Helps the muffins rise and become beautifully fluffy.
- 1/4 teaspoon salt: Enhances all the flavors for a well-rounded taste.
- 1 cup pumpkin puree: The star ingredient, providing moisture, color, and that unforgettable pumpkin flavor.
- 2 large eggs: Binds the ingredients together and adds richness to the batter.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender.
- 1 teaspoon vanilla extract: Lends a sweet floral note to complement the spices.
- 8 oz cream cheese (softened): For the luscious, velvety cream cheese filling that makes these muffins truly special.
- 1/4 cup granulated sugar: Sweetens the cream cheese filling perfectly.
- 1 egg yolk: Adds silkiness and richness to the cream cheese center.
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). This ensures it’s at the perfect temperature once your batter is ready to bake. Line a 12-cup muffin tin with paper liners or grease it thoroughly; this will make it easier to release those muffins later without losing that delicate cream cheese swirl.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Thoroughly mixing these dry ingredients ensures the pumpkin pie spice gets evenly distributed so each muffin bursts with balanced flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. This mixture provides that moist, tender texture to the muffin and carries the spice mixture beautifully.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ones until just combined. Resist the urge to overmix; a few lumps are totally fine because overmixing can make your muffins tough rather than irresistibly soft.
Step 5: Prepare the Cream Cheese Filling
Using a hand mixer or a sturdy whisk, beat the softened cream cheese together with sugar and egg yolk until you achieve a smooth and creamy filling. This luscious center is what sets this Pumpkin Cream Cheese Muffins Recipe apart, adding a delightful contrast in flavor and texture.
Step 6: Fill the Muffin Cups
Fill each muffin liner about one-third full with batter, then add a dollop of cream cheese filling right in the center. Finally, top it off with more pumpkin batter until the muffin cups are about three-quarters full. This layering ensures the signature swirl that’s both stunning and scrumptious.
Step 7: Bake to Perfection
Pop your muffin tin into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. The muffins should be puffed up and golden, with that irresistible fragrance filling your kitchen.
Step 8: Cool Before Enjoying
Let the muffins cool in the pan for five minutes — this helps them set — then transfer to a wire rack to cool completely. These muffins taste amazing warm but also hold their magic once cooled, making them perfect for any time of day.
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
Sprinkle a little cinnamon or powdered sugar on top for an extra touch of sweetness and visual appeal. You can even add a few chopped pecans or walnuts for crunch if you want to elevate the texture and add a nutty hint that pairs perfectly with the spices.
Side Dishes
Serve these muffins alongside a hot cappuccino or chai latte to perfectly complement the autumn spices. They also make a wonderful pairing with fresh fruit, such as sliced apples or pears, adding bright, juicy freshness to each bite.
Creative Ways to Present
For a cozy brunch, arrange your Pumpkin Cream Cheese Muffins Recipe on a rustic wooden board with little bowls of maple syrup and honey for drizzling. You can also stack them in a charming basket lined with a checkered cloth for a delightful picnic vibe that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to two days to keep them soft and flavorful. For longer freshness, keep them refrigerated for up to four days, but allow them to come to room temperature or warm slightly before eating.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months, so you can enjoy a quick seasonal treat anytime you want.
Reheating
To reheat, unwrap the muffin and microwave it for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 5-7 minutes. The cream cheese center becomes wonderfully soft and gooey again, just like freshly baked.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in the Pumpkin Cream Cheese Muffins Recipe and is a convenient, time-saving option—just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves or allspice. This way, you control the spice level to perfectly suit your taste buds.
Can I substitute the vegetable oil?
Yes, you can use melted coconut oil or another neutral oil like canola. Avoid butter here because oil keeps the muffins more moist and tender, which is ideal for this recipe.
Is it possible to make these muffins gluten-free?
Definitely! Use a 1:1 gluten-free flour blend that includes xanthan gum to maintain the structure. The texture might be slightly different but still delicious and just as satisfying.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Adding chopped pecans, walnuts, or mini chocolate chips adds exciting texture and flavor layers. Simply fold them into the batter before filling the muffin cups for a personal twist on this Pumpkin Cream Cheese Muffins Recipe.
Final Thoughts
These Pumpkin Cream Cheese Muffins Recipe are truly a celebration of autumn flavors wrapped up in a perfect little package. Whether you bake them for a special occasion or just to enjoy a cozy moment at home, they never fail to bring smiles and warm hearts. I encourage you to try this recipe soon — it’s the kind of treat that becomes an instant family favorite and one you’ll find yourself reaching for again and again as the days turn crisp and cool.
Print
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast/Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfect for fall mornings or a cozy snack. Bursting with pumpkin spice and a luscious cream cheese filling, these muffins are easy to make and sure to impress with their tender crumb and rich taste.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 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 and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry ingredients gently until just combined. It’s important not to overmix, so a few lumps are okay to keep the muffins tender.
- Prepare Cream Cheese Filling: Beat the softened cream cheese together with sugar and the egg yolk until the mixture is smooth and creamy, ensuring no lumps remain.
- Fill Muffin Cups: Spoon batter into each muffin cup about one-third full. Add a dollop of the cream cheese filling on top of the batter. Then, fill each muffin cup with more batter until it’s about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean, indicating they are cooked through.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to maintain a light and tender texture.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For easy removal, use paper liners or grease the muffin tin well.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat muffins briefly in the microwave for a warm treat.
