Pumpkin Cream Cheese Muffins

Why You’ll Love This Recipe

These Pumpkin Cream Cheese Muffins are not only incredibly tasty but also super easy to make. The pumpkin provides a natural sweetness and moisture, while the cream cheese filling adds a luscious, tangy contrast. The combination of spices like cinnamon, nutmeg, and cloves gives them that perfect cozy fall flavor. Plus, they’re perfect for breakfast, a midday snack, or even dessert.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
6. Spoon a tablespoon of the pumpkin batter into each muffin cup. Add a teaspoon of the cream cheese mixture on top of the pumpkin batter, then cover with another spoonful of pumpkin batter.
7. Use a toothpick or a skewer to swirl the cream cheese into the pumpkin batter gently.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean (except for some cream cheese).
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
• Dairy-Free: Use dairy-free cream cheese and substitute vegetable oil for coconut oil.
• Add-ins: Consider adding chocolate chips or chopped nuts like walnuts or pecans to the pumpkin batter for extra flavor and texture.
• Frosting: For an extra indulgent touch, top the cooled muffins with a light cream cheese frosting.

Storage/Reheating

• Storage: Store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: These muffins freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature or heat in the microwave before serving.
• Reheating: To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F for 5-7 minutes.

FAQs

How can I make these muffins healthier?

You can reduce the sugar or use a sugar substitute. Additionally, you can use whole wheat flour instead of all-purpose flour for added fiber.

Can I make these muffins ahead of time?

Yes! These muffins are perfect for making ahead. You can store them in an airtight container or freeze them for later.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Make sure it’s well-drained to avoid excess moisture in the batter.

Can I make these muffins without the cream cheese filling?

Yes, you can skip the cream cheese filling if you prefer a simpler pumpkin muffin.

How do I prevent the cream cheese from sinking to the bottom?

Make sure to swirl the cream cheese into the batter gently, rather than stirring it in. Also, try to add a thick layer of pumpkin batter at the bottom to keep the cream cheese in place.

Can I use a different type of cheese in the filling?

While cream cheese provides the best texture and flavor, you can experiment with mascarpone cheese or ricotta, though the texture may be slightly different.

Can I make mini versions of these muffins?

Yes! Simply reduce the baking time by 5-7 minutes, and keep an eye on them to make sure they don’t overbake.

How can I get a nice swirl with the cream cheese?

Spoon a small amount of pumpkin batter, add a dollop of cream cheese, and then top with more batter. Use a toothpick to swirl gently, but don’t overdo it to avoid mixing too much.

Why are my muffins dense?

Overmixing the batter or adding too much flour can cause dense muffins. Be sure to mix just until combined and measure your flour correctly.

Can I add other spices to the muffins?

Feel free to adjust the spices to your liking. You could add ground ginger, allspice, or a pinch of cayenne for a little extra kick.

Conclusion

These Pumpkin Cream Cheese Muffins are a delightful treat perfect for fall or any time you’re craving a warm, comforting snack. The combination of spiced pumpkin and creamy filling makes them irresistible. Whether you enjoy them as part of your breakfast or a midday indulgence, these muffins are sure to satisfy your cravings and impress anyone who tries them.