Pumpkin Cream Cheese Muffins

Introduction

Pumpkin Cream Cheese Muffins are a perfect blend of soft, spiced pumpkin batter and a luscious, creamy cheesecake swirl. They are moist, flavorful, and have a delightful surprise in the center with each bite—a velvety cream cheese filling. These muffins are ideal for fall mornings, brunch, or as an indulgent snack with coffee or tea.

I love this recipe

I can see why! 🧡 These Pumpkin Cream Cheese Muffins are absolutely irresistible—the combination of moist, spiced pumpkin batter and that creamy, velvety center is pure comfort in every bite. They’re perfect for cozy mornings or as an indulgent treat anytime.

If you want, I can also suggest some fun ways to elevate this recipe even more—like flavored glazes, crunchy toppings, or seasonal twists that make it even more decadent.

Why This Recipe is a Must-Try

Moist & Tender: Pumpkin puree keeps the muffins soft and moist.

1. Creamy Center: Cream cheese filling adds a luxurious, velvety surprise.
2. Warm Spices: Cinnamon, nutmeg, and ginger make these muffins perfect for fall.
3. Versatile: Great for breakfast, brunch, dessert, or snacks.
4. Impressive Yet Simple: Bakery-quality results without complicated steps.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 45 minutes
• Servings: 12 muffins
• Calories: Approximately 320 kcal per muffin
• Cuisine: American
• Course: Breakfast, Brunch, Snack, Dessert

Ingredients

For the Muffins:

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves (optional)
• 1 cup (240 g) pumpkin puree (canned or fresh)
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1/2 cup (120 ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 4 oz (115 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp vanilla extract

Simple Cooking Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Whisk dry ingredients for muffins.
3. Mix wet ingredients for muffins, then combine with dry ingredients.
4. Beat cream cheese, sugar, and vanilla for the filling.
5. Fill muffin cups halfway with pumpkin batter, add a spoonful of cream cheese mixture, then top with remaining batter.
6. Bake 25-30 minutes until golden and a toothpick comes out clean.
7. Cool slightly and serve warm or at room temperature.

Step-by-Step Recipe Preparation Method

Step 1: Prepare Oven and Muffin Tin

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners.

Step 2: Mix Dry Ingredients for Muffins

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 3: Mix Wet Ingredients for Muffins

• In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

Step 4: Combine Wet and Dry Ingredients

• Gradually add dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Step 5: Prepare Cream Cheese Filling

• In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.

Step 6: Assemble Muffins

• Spoon about 2 tablespoons of pumpkin batter into each muffin cup.
• Add 1 tablespoon of cream cheese mixture on top of the pumpkin batter.
• Cover with another 2 tablespoons of pumpkin batter to seal in the cream cheese.

Step 7: Bake

• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the pumpkin portion comes out clean.

Step 8: Cool and Serve

• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Serve

• Serve warm with coffee, tea, or hot chocolate.
• Optional: dust with powdered sugar or drizzle with a simple glaze.
• Perfect for breakfast, brunch, or as a dessert.

Additional Recipe Tips

1. Use Cold Cream Cheese: Ensures the filling holds its shape better.
2. Do Not Overmix Muffin Batter: Overmixing makes muffins dense.
3. Pumpkin Puree: Canned puree is easiest, but homemade works too.
4. Check Baking Time: Ovens vary; start checking at 25 minutes.

Variations

• Nutty: Add chopped walnuts or pecans to the batter.
• Chocolate Lovers: Fold in mini chocolate chips.
• Spice Twist: Add a pinch of allspice or cardamom.
• Glazed: Drizzle with cream cheese glaze or maple glaze for extra sweetness.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 5 days in an airtight container.
• Freezing: Freeze fully cooled muffins in a sealed container or freezer bag for up to 3 months.
• Reheating: Warm in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes.

Special Equipment Needed

• 12-cup muffin tin
• Paper liners
• Mixing bowls
• Whisk
• Electric mixer (optional, for cream cheese filling)
• Toothpick for testing doneness

Frequently Asked Questions (FAQ)

Q: Can I make these muffins vegan?
A: Yes, substitute eggs with flax eggs and use vegan cream cheese and oil.

Q: Can I use canned pumpkin pie filling instead of puree?
A: No, it’s sweeter and spiced; it may alter texture and sweetness. Use plain pumpkin puree.

Q: Can I double this recipe?
A: Yes, just double all ingredients and bake in two muffin tins.

Q: Can I make mini muffins?
A: Yes, reduce baking time to 12-15 minutes and check for doneness.

Conclusion

Pumpkin Cream Cheese Muffins are a delightful treat that combines moist, spiced pumpkin batter with a creamy, indulgent filling. They are perfect for breakfast, brunch, or dessert and are sure to impress anyone who tries them. With their tender texture, warm spices, and luscious cream cheese center, these muffins are a must-try for pumpkin lovers and anyone looking for a cozy, comforting baked good.