Why You’ll Love This Recipe
Pumpkin Cream Cheese Muffins offer the perfect balance of flavors—spicy, sweet, and creamy. The pumpkin batter is loaded with warming spices like cinnamon, nutmeg, and ginger, which give it a rich, comforting taste. Inside each muffin, you’ll find a smooth cream cheese filling that adds a deliciously creamy and tangy contrast to the sweet, spiced pumpkin. The optional cinnamon sugar topping gives these muffins a touch of sweetness and extra crunch. Easy to make and full of flavor, these muffins are a must-try for pumpkin lovers and anyone who enjoys a bit of indulgence in their baked goods.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For Muffins
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk (room temperature)
- 1 tsp vanilla extract
For Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Optional Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease it.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Prepare the wet ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth and fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
- Make the cream cheese filling: In a separate bowl, mix softened cream cheese, sugar, and vanilla extract until creamy and smooth. You can use a handheld mixer or whisk vigorously by hand.
- Fill muffin cups: Using a cookie scoop or spoon, fill each muffin cup with about 2 tablespoons of pumpkin batter. Make a small indentation in the center of each.
- Add the cream cheese filling: Drop about 1 to 1½ teaspoons of the cream cheese mixture into the center of each muffin cup on top of the batter.
- Top with remaining batter: Cover the cream cheese centers with the remaining pumpkin batter, dividing it evenly among the cups. Batter should reach about ¾ full.
- Optional topping: If using the cinnamon sugar topping, mix sugar and cinnamon in a small bowl and sprinkle a pinch on top of each muffin.
- Bake: Bake in the preheated oven for 18–21 minutes or until the tops are domed, firm to the touch, and a toothpick inserted near the edge comes out clean (avoid the cream cheese center when testing).
- Cool: Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 18–21 minutes
- Total Time: 35–40 minutes
- Servings: 12 muffins
Variations
- Chocolate Chip Pumpkin Cream Cheese Muffins: Add ½ cup of mini chocolate chips to the batter for a chocolatey twist.
- Maple Cream Cheese Filling: Add 2 tablespoons of maple syrup to the cream cheese filling for a hint of maple flavor.
- Nutty Topping: Sprinkle chopped pecans or walnuts on top of the muffins before baking for added crunch and flavor.
- Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use non-dairy milk and vegan cream cheese.
Storage/Reheating
- Storage: Store leftover 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.
- Freezing: These muffins freeze well! Wrap them individually in plastic wrap or foil and store in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: To reheat, microwave the muffins for 10–15 seconds or warm them in the oven at 350°F (175°C) for about 5-7 minutes.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but you’ll need to properly prepare it. Steam or roast the pumpkin until soft, then mash and strain it to remove excess moisture. Fresh pumpkin has a lighter flavor than canned, so you may need to adjust the spices.
2. How do I make sure my muffins are moist?
The combination of pumpkin puree and oil helps keep the muffins moist. Be sure not to overmix the batter, as that can result in dense muffins.
3. Can I make these muffins without the cream cheese filling?
Yes, you can make these muffins without the cream cheese filling if you prefer. Simply skip the cream cheese mixture and fill the muffin cups with just the pumpkin batter.
4. Can I freeze pumpkin muffins?
Yes, these muffins freeze well! After baking and cooling, wrap them tightly and store them in a freezer-safe bag or container for up to 3 months.
5. How can I make these muffins healthier?
To make the muffins healthier, you can substitute whole wheat flour for all-purpose flour, reduce the amount of sugar, or use a sugar substitute. You could also try adding seeds like chia or flax to increase the nutritional value.
6. Can I use a hand mixer to mix the ingredients?
Yes, you can use a hand mixer for both the wet ingredients and the cream cheese filling. However, make sure not to overmix the muffin batter.
7. How do I prevent the muffins from sticking to the muffin tin?
Line the muffin tin with paper liners or lightly grease the cups with cooking spray to prevent the muffins from sticking.
8. How do I know when the muffins are done?
The muffins are done when the tops are domed, firm to the touch, and a toothpick inserted near the edge (avoiding the cream cheese center) comes out clean.
9. Can I add other spices to the muffins?
Yes, you can add other spices like allspice or cardamom to enhance the flavor of the muffins. Just adjust the quantities based on your taste preferences.
10. How long will these muffins stay fresh?
At room temperature, these muffins will stay fresh for 2–3 days. If refrigerated, they will last up to a week.
Conclusion
Pumpkin Cream Cheese Muffins are the perfect autumn treat, combining the warm, comforting flavors of pumpkin and spices with a creamy, tangy cream cheese filling. These muffins are moist, flavorful, and indulgent, making them perfect for breakfast or a snack. With a few simple ingredients and easy steps, you can enjoy these delicious muffins in no time. Whether you’re baking for a special occasion or simply treating yourself, these Pumpkin Cream Cheese Muffins are sure to become a favorite!
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18–21 minutes
- Total Time: 35–40 minutes
- Yield: 12 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Cream Cheese Muffins offer a moist, flavorful treat with spiced pumpkin batter and a creamy cream cheese center. Perfect for breakfast, snacks, or dessert, these muffins bring warmth and comfort with every bite.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
¼ cup milk (room temperature)
1 tsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp granulated sugar (for cinnamon sugar topping)
½ tsp ground cinnamon (for cinnamon sugar topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Do not overmix.
- In a separate bowl, mix softened cream cheese, sugar, and vanilla extract until smooth.
- Fill each muffin cup with about 2 tablespoons of pumpkin batter and create a small indentation in the center.
- Place 1 to 1½ teaspoons of cream cheese mixture into each muffin cup.
- Top with remaining pumpkin batter, dividing it evenly among the cups.
- For the optional topping, mix sugar and cinnamon in a small bowl and sprinkle on top of each muffin.
- Bake for 18–21 minutes, or until the tops are firm and a toothpick inserted near the edge comes out clean.
- Cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
For a chocolatey twist, add ½ cup of mini chocolate chips to the batter.
For a maple flavor, add 2 tablespoons of maple syrup to the cream cheese filling.
For added crunch, sprinkle chopped nuts on top before baking.
To make a vegan version, substitute eggs with flax eggs and use non-dairy milk and vegan cream cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
