Go Back
- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger I love the spices in these muffins. They give a warm and cozy feel. Cinnamon, nutmeg, and ginger make your kitchen smell like fall. Use fresh spices for the best flavor. - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract The sugars add sweetness, while the pumpkin gives a rich texture. Vegetable oil keeps the muffins moist. Eggs help bind everything together. I always recommend using pure pumpkin puree for the best taste. - 4 oz cream cheese, softened to room temperature - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract (for cream cheese filling) Cream cheese adds a delicious surprise inside each muffin. Mix it with powdered sugar and vanilla for that sweet, creamy filling. This step makes the muffins special. {{ingredient_image_2}} Set your oven to 350°F (175°C). This is the perfect temperature for baking. Get a muffin tin ready by lining it with cupcake liners. If you don’t have liners, lightly grease the wells. This helps prevent sticking. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Mixing these spices well is key. Set this bowl aside; the spices give your muffins great flavor. In a large mixing bowl, blend the sugars and oil. Add 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 cup vegetable oil. Use a whisk or an electric mixer for smoothness. This step makes sure the sugars dissolve nicely in the oil. Now, add the eggs and pumpkin to the mixture. Crack in 2 large eggs, then add 1 cup of pure pumpkin puree and 1 teaspoon of vanilla extract. Beat everything together until it looks smooth and uniform. This gives your muffins a rich taste. Next, fold the dry ingredients into the wet mixture. Do this gradually, stirring gently until just combined. Avoid overmixing; a few lumps are fine. Overmixing can make the muffins tough. In a separate small bowl, make the cream cheese filling. Beat together 4 oz of softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Mix until it’s smooth and creamy. This filling adds a delightful surprise to every bite. Now it’s time to fill the muffin tins. Spoon a heaping tablespoon of pumpkin batter into each well. Make sure the base is covered. Then, add a teaspoon of cream cheese filling right in the center. Top it with another tablespoon of muffin batter. Ensure the cream cheese is completely covered. Place the muffin tin in your preheated oven. Bake for about 18-20 minutes. To check if they’re done, insert a toothpick into the center. It should come out clean, except for some cream cheese. After baking, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This keeps them moist and fluffy. To boost the flavor of your pumpkin cream cheese muffins, consider adding more spices. You can use: - 1/4 teaspoon ground cloves for warmth - A tablespoon of maple syrup for sweetness - Chopped nuts like walnuts or pecans for crunch These additions will make your muffins even more delicious. Each bite will surprise you with new tastes. For light and fluffy muffins, ensure you don’t overmix the batter. Here are some tips: - Use room temperature ingredients; this helps them blend better. - Gently fold in the dry ingredients with a spatula. - Let the batter rest for a few minutes before baking. These steps will help create muffins that rise beautifully and have a soft texture. Presentation can make your muffins stand out. Here are some ideas: - Dust the cooled muffins with powdered sugar for a sweet touch. - Add a mint sprig on top for a pop of color. - Serve them on a rustic wooden platter to highlight their fall theme. These simple tricks will impress your guests and make your muffins even more inviting. Pro Tips Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned. If using canned, make sure it’s pure pumpkin and not pumpkin pie filling. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. Check for Doneness: Insert a toothpick into the muffins to check if they’re done. It should come out clean, with a few crumbs, but not wet batter. Store Properly: To keep your muffins moist, store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_4}} You can easily make these muffins fit your needs. For a gluten-free option, use a gluten-free flour blend. This swap keeps the texture light and fluffy. If you need a dairy-free version, replace cream cheese with a dairy-free alternative. For a lower sugar option, reduce the granulated and brown sugars by half, or use a sugar substitute. Want to spice things up? Add chocolate chips for a sweet touch. You can mix in nuts for crunch, like walnuts or pecans. Dried fruits, such as cranberries or raisins, also add a nice chew. These additions give each muffin a unique twist and extra flavor. Don’t stop at pumpkin! You can mix in other fall flavors too. Try adding chopped apples for a fresh taste. Dried cranberries bring a tartness that pairs well with pumpkin. You can even sprinkle in some maple syrup for a sweet, autumn vibe. These seasonal twists make each bite exciting. To keep your pumpkin cream cheese muffins fresh, use an airtight container. Place parchment paper between layers. This helps absorb moisture and keeps them soft. Store muffins at room temperature for up to three days. If you need to keep them longer, consider freezing. To freeze muffins, let them cool completely first. Wrap each muffin in plastic wrap. Then place them in a freezer bag. This prevents freezer burn. Muffins can stay good in the freezer for up to three months. When you want to eat them, pull out as many as you need. For the best taste, reheat muffins in an oven. Preheat the oven to 350°F. Place muffins on a baking sheet for about 10 minutes. This warms them through and keeps them soft. You can also use a microwave. Heat for about 15-20 seconds, but they may not be as fluffy. Enjoy your warm muffins! Pumpkin cream cheese muffins stay fresh for about three days at room temperature. If you want them to last longer, store them in the fridge for up to a week. You can also freeze them for up to three months. Just make sure they are in an airtight container. Yes, you can use canned pumpkin puree. It saves time and works well in this recipe. Just make sure to choose pure pumpkin, not pumpkin pie filling. This keeps the flavor fresh and the muffins tasty. If you want to skip the eggs, you can use applesauce or flaxseed meal. Use 1/4 cup of applesauce for each egg. For flaxseed, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Absolutely! You can make these muffins a day in advance. Just store them in an airtight container. They taste great the next day, and the flavors can blend even better overnight. Dense muffins usually come from overmixing the batter. Mix until just combined. If you see a few lumps, that's okay! Another reason could be too much flour, so make sure to measure correctly. To add more sweetness, increase the granulated sugar or brown sugar by a couple of tablespoons. You can also add chocolate chips or dried fruit for extra flavor and sweetness. These Pumpkin Cream Cheese Muffins blend warm flavors and creamy filling. We covered key ingredients, from dry spices to wet elements, ensuring a rich taste. You learned step-by-step instructions, helpful tips, and clever variations. Remember to store them well for lasting freshness. Enjoy experimenting with flavors and textures. Baking these muffins can bring joy to your kitchen. You'll impress friends and family while satisfying your autumn cravings. Now get baking and delight in every bite!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with a creamy pumpkin and cream cheese mixture, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for cream cheese filling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners or lightly greasing the wells to prevent sticking.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this bowl aside.
  • In a large mixing bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Blend until smooth and well incorporated.
  • Add the two large eggs, pure pumpkin puree, and 1 teaspoon of vanilla extract to the sugar and oil mixture. Beat until fully smooth and uniform in texture.
  • Gradually fold the dry ingredients into the pumpkin mixture, stirring gently until just combined. A few lumps are fine.
  • In a separate small bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy.
  • Spoon a heaping tablespoon of the pumpkin muffin batter into each muffin tin well, cover the base, then add a teaspoon of the cream cheese mixture in the center. Top with another tablespoon of muffin batter, covering the cream cheese completely.
  • Place the muffin tin in the preheated oven and bake for about 18-20 minutes until a toothpick inserted comes out clean, except for a bit of cream cheese filling.
  • Allow the muffins to cool in the pan for approximately 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust with powdered sugar and garnish with mint for presentation.
Keyword dessert, fall, muffins, pumpkin