Pumpkin Cream Cheese Muffins Recipe

Fall brings the comforting flavors of warm spices, rich pumpkin, and creamy textures together, and there’s no better way to celebrate the season than with Pumpkin Cream Cheese Muffins. These muffins boast a tender, moist crumb bursting with pumpkin flavor and are perfectly complemented by a luscious cream cheese swirl. Topped with a hint of crunch from streusel (optional but heavenly), they’re perfect for breakfast, snacks, or even dessert.

Why You’ll Love This Recipe

• Perfectly Moist Texture: The pumpkin puree makes these muffins tender and rich.
• Cream Cheese Filling: A smooth, sweet swirl of cream cheese gives them a decadent bite.
• Versatile: Perfect for breakfasts, snacks, or a sweet treat with coffee or tea.
• Easy to Make: Simple steps and pantry-friendly ingredients.

Step 1: Prepare the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
2. Cover and set aside. If you’re making this ahead of time, refrigerate it while preparing the batter.

Step 2: Make the Muffin Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In another large bowl, whisk the pumpkin puree, eggs, oil, milk, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until no streaks of flour remain—avoid overmixing, as it can make the muffins dense.

Step 3: Assemble the Muffins

1. Fill each muffin cup about two-thirds full with the pumpkin batter.
2. Drop 1-2 tablespoons of the cream cheese mixture into the center of each muffin. Use a toothpick or knife to gently swirl the cream cheese into the batter.
3. (Optional) If you’re using the streusel topping, mix the flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle a small amount over each muffin.

Step 4: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion of a muffin comes out clean.
2. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Pumpkin Cream Cheese Muffins

1. Use Canned Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.
2. Don’t Overmix: Overmixing the batter can lead to tough muffins, so mix just until combined.
3. Room Temperature Cream Cheese: Softened cream cheese ensures a smooth filling without lumps.
4. Customize Your Toppings: Add a sprinkle of chopped nuts (like pecans or walnuts) or chocolate chips for extra flavor and texture.
5. Store Properly: Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving for that fresh-from-the-oven taste.

Serving Suggestions

• Pair these muffins with a hot cup of coffee, tea, or a pumpkin spice latte for the ultimate fall treat.
• Serve as part of a holiday breakfast spread alongside scrambled eggs, bacon, and fresh fruit.
• Enjoy them as a sweet afternoon snack or dessert.

Why This Recipe Works

• The combination of pumpkin and warm spices like cinnamon, nutmeg, and cloves gives the muffins an irresistible autumn flavor.
• The cream cheese filling adds a rich and tangy balance to the sweetness of the muffins.
• The optional streusel topping provides a subtle crunch and a hint of extra sweetness, making the muffins bakery-worthy.

Variations

1. Add Chocolate Chips: Stir in 1/2 cup of semi-sweet or dark chocolate chips to the batter for a pumpkin-chocolate twist.
2. Nutty Delight: Add 1/4 cup of chopped pecans or walnuts to the batter or sprinkle them on top.
3. Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
4. Dairy-Free: Use a dairy-free cream cheese substitute and replace the milk with almond milk or oat milk.

Frequently Asked Questions

Q: Can I make mini muffins instead of regular-sized ones?
Yes! Simply divide the batter and cream cheese into mini muffin tins and bake for 12-15 minutes, or until a toothpick comes out clean.

Q: How do I prevent the cream cheese filling from sinking?
To avoid sinking, ensure the batter is thick and the filling is dropped gently on top rather than pushed too far into the batter.

Q: Can I use homemade pumpkin puree?
Absolutely! If you’re using homemade pumpkin puree, ensure it’s thick and smooth. Excess moisture can make the muffins too wet.

Final Thoughts

These Pumpkin Cream Cheese Muffins are the epitome of fall baking—soft, spiced, and filled with a delightful cream cheese center. Whether you’re baking them for a cozy weekend at home or sharing with friends and family, they’re sure to impress. Serve them fresh, or warm them up with a cup of coffee or tea for the perfect seasonal treat!

Yield: 12

Pumpkin Cream Cheese Muffins Recipe

Print

Fall brings the comforting flavors of warm spices, rich pumpkin, and creamy textures together, and there’s no better way to celebrate the season than with Pumpkin Cream Cheese Muffins. These muffins boast a tender, moist crumb bursting with pumpkin flavor and are perfectly complemented by a luscious cream cheese swirl. Topped with a hint of crunch from streusel (optional but heavenly), they’re perfect for breakfast, snacks, or even dessert.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the Muffins
• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cream Cheese Filling
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• For the Streusel Topping (Optional)
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

2. Make the Cream Cheese Filling

1. In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.

3. Make the Muffin Batter

1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, pumpkin pie spice, and cinnamon.
2. In a separate bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

4. Make the Streusel Topping (Optional)

In a small bowl, mix together the flour, brown sugar, cinnamon, and melted butter until a crumbly mixture forms.

5. Assemble the Muffins

1. Scoop a spoonful of the muffin batter into each muffin cup, filling about 1/3 full.
2. Add about 1 tablespoon of the cream cheese filling to the center of each cup.
3. Top with another spoonful of muffin batter, covering the cream cheese filling (cups should be about 3/4 full).
4. Sprinkle the streusel topping evenly over each muffin, if using.

6. Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

• Freezing: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge or reheat in the microwave.
• Add-ins: Fold in 1/2 cup of chocolate chips or chopped pecans for extra texture.
• Spice Mix: If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.