Pumpkin cream cheese muffins are the perfect combination of warm, spiced pumpkin flavor and rich, creamy cheese. These decadent treats are easy to make, and ready in just 30 minutes, making them a must-have for your fall baking repertoire. With a swirl of sweetened cream cheese melted into the tops of the muffins, every bite is a delightful burst of comfort and flavor. Whether you’re enjoying them for breakfast or as a snack, these moist muffins will quickly become a family favorite.
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Why You’ll Love Pumpkin Cream Cheese Muffins
These pumpkin cream cheese muffins aren’t just delicious—they’re incredibly easy to prepare. The pumpkin puree keeps the muffins moist, while the cream cheese swirl adds a luscious touch of sweetness. Here’s why they’ll be your new go-to muffin recipe:
- Quick and Easy: You can have these muffins ready in just 30 minutes, using basic pantry staples.
- Impressive: The swirl of cream cheese adds a touch of elegance, making them perfect for sharing at fall gatherings.
- Moist and Flavorful: Thanks to the pumpkin, these muffins are super moist and packed with comforting spices.
- Crowd-Pleaser: These muffins are a hit with everyone, and you might want to make a double batch because they disappear fast!
Ingredients for Pumpkin Cream Cheese Muffins
Here’s a breakdown of the ingredients you’ll need to make these mouthwatering muffins:
- All-purpose flour: The base of the muffin, giving it structure and texture.
- Pumpkin puree: The key to the rich pumpkin flavor and moisture in the muffins.
- Granulated sugar: Sweetens the muffins perfectly, balancing the spiciness of the pumpkin.
- Brown sugar: Adds a touch of molasses flavor, making the muffins even more moist.
- Eggs: Bind the ingredients together, adding richness to the batter.
- Vegetable oil: Keeps the muffins soft and moist.
- Vanilla extract: Adds a warm, aromatic flavor that complements the pumpkin.
- Pumpkin spice: A blend of cinnamon, ginger, and nutmeg, perfect for autumn flavor.
- Baking soda: Helps the muffins rise, making them light and fluffy.
- Cream cheese: The creamy swirl that adds a luscious, sweet contrast to the spiced pumpkin.
Alternative Ingredient Suggestions
If you need a substitute or want to tailor the recipe to your preferences, here are a few ideas:
- Butter: Swap vegetable oil for melted butter for a richer flavor.
- Whole wheat flour: If you want a slightly healthier version, try using whole wheat flour instead of all-purpose flour.
- Nutmeg: If you don’t have pumpkin spice, just use cinnamon and a pinch of nutmeg for a similar taste.
- Cream cheese alternatives: For a lighter option, you can use reduced-fat cream cheese, though the texture and richness will differ slightly.
Step-by-Step Instructions for Pumpkin Cream Cheese Muffins
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F and line your muffin tin with paper baking cups.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until smooth.
- Add Dry Ingredients to Wet: Slowly mix the dry ingredients into the wet ingredients until combined, but be careful not to overmix. The batter should be smooth but slightly thick.
- Fill Muffin Tins: Spoon the batter into the muffin cups, filling each about three-quarters full.
- Make the Cream Cheese Swirl: In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla extract until smooth.
- Swirl the Cream Cheese: Add about 1 tablespoon of the cream cheese mixture to each muffin. Use a toothpick to gently swirl the cream cheese into the batter.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted comes out with just a few moist crumbs. Let the muffins cool for 10 minutes before serving.
Tips & Tricks for Perfect Muffins
- Don’t Overfill the Muffin Tin: Leave enough room for the cream cheese swirl to rise and spread without overflowing.
- Room Temperature Ingredients: Ensure that both the eggs and cream cheese are at room temperature for smoother mixing.
- Avoid Overmixing: Gently fold in the dry ingredients to prevent dense muffins.
- Quick Tip for a Cream Cheese Dollop: If you’re short on time, you can drop the cream cheese mixture into the center of each muffin without swirling it.
Pairing Ideas and Variations
Pumpkin cream cheese muffins are delicious on their own, but here are a few ideas to make them even more special:
- Add Nuts: Stir in chopped pecans or walnuts into the muffin batter for a crunchy texture.
- Top with Pepitas: For extra fall flair, sprinkle pumpkin seeds on top before baking.
- Make a Loaf: Prefer a pumpkin bread? Use the same recipe but bake it in a loaf pan for a delicious twist.
- Spicy Version: For a spicier kick, add extra cinnamon or even a dash of cayenne pepper.
Storing and Freezing Pumpkin Cream Cheese Muffins
- Storage: These muffins stay fresh for up to 5 days in the refrigerator in an airtight container. For the best texture, serve at room temperature.
- Freezing: These muffins freeze beautifully! Store them in an airtight container or ziplock bag for up to 3 months. Simply thaw them at room temperature before enjoying.
Pumpkin cream cheese muffins are the ultimate fall treat that combines the best of both worlds—spiced pumpkin and sweet cream cheese. They are easy to make, highly customizable, and sure to please everyone. Whether you’re baking for a family gathering or just want a cozy snack, this recipe will become your go-to.
Conclusion: Why You’ll Love Pumpkin Cream Cheese Muffins
In conclusion, pumpkin cream cheese muffins are the ultimate fall treat—packed with rich, spiced pumpkin flavor and a delightful swirl of creamy cheese that melts into each muffin as it bakes. These muffins are not only quick and easy to make but also incredibly moist and satisfying, making them perfect for breakfast, a snack, or a special dessert. Whether you’re enjoying them with a cup of coffee or sharing them with family and friends, these pumpkin cream cheese muffins are guaranteed to become a favorite in your baking rotation. Don’t forget to make extra—because they disappear fast!
Frequently Asked Questions (FAQ)
Can I use canned pumpkin pie filling for this recipe?
It’s best to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and contains spices, which can alter the balance of the recipe. For the best results, stick with plain pumpkin puree.
Can I make pumpkin cream cheese muffins without eggs?
Yes, you can substitute eggs with flax eggs or an egg replacer for a vegan version. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Let the mixture sit for a few minutes until it thickens.
How can I store leftover pumpkin cream cheese muffins?
Store the muffins in an airtight container in the refrigerator for up to 5 days. To enjoy them later, you can bring them to room temperature or warm them up in the microwave for a few seconds for that fresh-baked taste.
More Relevant Recipes
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Pumpkin Cream Cheese Muffins:
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 18 standard muffins 1x
- Category: Muffins, Fall Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These decadent pumpkin cream cheese muffins combine the warm, spiced flavors of fall with a creamy, sweetened cream cheese swirl. They are quick, easy to make, and perfect for breakfast or a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted and cooled butter)
- 1 tablespoon vanilla extract
- 8 oz cream cheese (room temperature)
- ¼ cup granulated sugar (for cream cheese mixture)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract (for cream cheese mixture)
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper baking cups.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill each muffin tin about three-quarters full with the batter.
- In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, and beat until well combined.
- Top each muffin with approximately 1 tablespoon of the cream cheese mixture and swirl it into the batter with a toothpick.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out mostly clean with just a few moist crumbs. Let the muffins cool for 10 minutes before serving or storing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best results.
- If you’re in a hurry, you can skip the swirling step and just drop the cream cheese mixture into the center of the muffins.
- For a richer flavor, you can substitute vegetable oil with melted butter.
- Make sure the eggs and cream cheese are at room temperature for smoother mixing.
- If you prefer a nutty texture, consider adding chopped pecans or walnuts to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 241 kcal
- Sugar: 21g
- Sodium: 176mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.04g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
