These pumpkin cream cheese filled muffins are a cozy treat! With a soft pumpkin base and a sweet, creamy center, they’re perfect for fall mornings or any time you need a bite of happiness.
Honestly, these muffins will have you smiling with each bite. I like to make a batch and share them with friends—just don’t forget to save a few for yourself! 😊
They’re super easy to whip up! Just mix, fill, and bake. Enjoy them warm with a sprinkle of cinnamon on top for that extra touch of yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, you can cook and puree it, just note that it may have more moisture. Sweet potato puree can also work well as a substitute.
Cream Cheese: For a lighter option, you can use Neufchâtel cheese instead of cream cheese. If you’re dairy-free, try using a plant-based cream cheese for a similar sweetness and creaminess.
Spices: Feel free to adjust the spices according to your taste. If you don’t have all the spices mentioned, just use pumpkin pie spice for a quick alternative, which usually includes all these spices combined.
How Do I Ensure My Muffins Stay Moist and Fluffy?
Getting the perfect texture in muffins is all about mixing techniques. Here are some tips:
- Don’t overmix the batter. Mix just until the flour is incorporated; lumps are okay. This helps keep the muffins light.
- Make sure your baking powder and baking soda are fresh. Old leaveners can lead to dense muffins.
- Filling the muffin cups too full can make muffins overflow. Fill cups to about 2/3 full for best results.
- Check for doneness without overbaking. A toothpick should come out clean, just don’t test where the cream cheese is.
By following these tips, your muffins will come out moist and fluffy every time! Enjoy baking!
Delicious Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 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 Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1-2 tablespoons melted butter (optional, for topping adherence)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Once they cool for a few minutes, you can enjoy your muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking. A cooking spray works great!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is evenly combined. This helps to distribute the leaveners and spices.
3. Make Cream Cheese Filling:
In a small bowl, beat the softened cream cheese until it’s smooth. Add in the sugar, egg yolk, and vanilla extract, mixing until fully combined and creamy. This is your luscious filling, so set it aside for now.
4. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Use a whisk or a mixer to beat everything together until it’s smooth and well blended.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Use a spatula to fold them together gently until just combined. Remember, it’s okay if there are a few lumps—do not overmix, as you want your muffins to be fluffy!
6. Assemble Muffins:
Spoon about a tablespoon of pumpkin batter into each muffin cup. Then, add about 1 tablespoon of the cream cheese filling into the center of each cup. Finally, cover with an additional 2 tablespoons of pumpkin batter, ensuring that the cream cheese is completely covered.
7. Add Cinnamon Sugar Topping:
In a small bowl, mix the sugar and ground cinnamon together. If you like, brush the tops of the muffins lightly with melted butter and then sprinkle generously with the cinnamon sugar mixture for extra sweetness and crunch.
8. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the muffin (avoid the cream cheese center!). It should come out clean when the muffins are ready.
9. Cool and Serve:
Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the warm muffins or store them in an airtight container for later!
Enjoy these delightful, moist pumpkin muffins with a luscious cream cheese center and a crunchy cinnamon sugar topping—they’re a treat for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just ensure it’s cooked and pureed until smooth. Drain any excess moisture to avoid making the muffins too soggy.
How Can I Make These Muffins Healthier?
To make these muffins a bit healthier, consider substituting half the flour with whole wheat flour and using less sugar. You can also swap out some of the oil for unsweetened applesauce to reduce fat content.
Can I Freeze the Muffins?
Absolutely! These muffins freeze well. After they’ve cooled completely, wrap each muffin tightly in plastic wrap or aluminum foil, then place them in a freezer bag. They can be frozen for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
What Can I Use Instead of Cream Cheese for the Filling?
If you’re looking for a substitute, you can use mascarpone cheese or a dairy-free cream cheese alternative. Greek yogurt can also work for a tangy filling, but it won’t be as sweet or creamy.
