Pumpkin Cream Cheese Muffins Recipe

I absolutely love this pumpkin cream cheese muffin recipe because it perfectly combines the warm, comforting flavors of fall spices with the rich, creamy surprise of the cream cheese filling in every bite. Plus, the optional crumbly topping adds an irresistible texture that just takes these muffins to the next level of deliciousness!

I adore making these Cream Cheese Pumpkin Muffins in the cool season. They have a warm, spicy kick, thanks to the careful blending of ground cinnamon, nutmeg, and cloves, and lots of pumpkin puree keep them tender and the nutrition in them high with rich levels of vitamin A.

To say they are good is an understatement. There aren’t enough adjectives in the English language to describe how amazing these muffins taste, especially with the sweet, creamy filling made with softened cream cheese and a hint of vanilla extract.

Pumpkin Cream Cheese Muffins Recipe Ingredients

– All-Purpose Flour: Provides structure through gluten; main carbohydrate source.

– Granulated Sugar: Adds sweetness; helps retain moisture.

– Brown Sugar: Moistens; deep molasses flavor; softens texture.

– Baking Soda: Leavening agent; creates lighter, airy muffins.

– Canned Pumpkin Puree: Rich in fiber; vitamin A; moistens batter.

– Ground Cinnamon: Warm, sweet spice; enhances pumpkin’s flavor.

– Cream Cheese: Adds creaminess; slight tang; protein content.

– Vegetable Oil: Keeps muffins moist; neutral flavor; adds density.

– Eggs: Bind ingredients; add richness; provide protein.

– Vanilla Extract: Sweetens naturally; enhances overall flavor profile.

Pumpkin Cream Cheese Muffins Recipe Ingredient Quantities

• 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
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar (for cream cheese filling)
• 1 large egg yolk (for cream cheese filling)
• 1/2 teaspoon vanilla extract (for cream cheese filling)
• 2 tablespoons all-purpose flour (optional topping)
• 5 tablespoons brown sugar (optional topping)
• 3/4 teaspoon ground cinnamon (optional topping)
• 2 tablespoons unsalted butter, cold and cubed (optional topping)

How to Make this Pumpkin Cream Cheese Muffins Recipe

1. Set the oven to 350°F (175°C) to get it preheated. While the oven warms up, prepare your muffin tin by placing paper liners inside each muffin cup.

2. In a big bowl, mix thoroughly with a whisk the flour, white sugar, brown sugar, baking soda, and the following spices: salt, cinnamon, nutmeg, ground cloves, and ginger.

3. In a different bowl, beat the eggs and set aside. In another bowl, or in the first bowl (if you need it to be clean), combine the pumpkin puree, oil, and vanilla until the mixture is mostly smooth (don’t worry if it’s not completely smooth). Then, add the beaten eggs and stir to combine.

4. Add the wet ingredients to the dry ingredients and stir gently until just combined. Mix with care. Mixing too much will create gluten, and you’ll have dense, chewy muffins—not the tender, crumbly kind we’re aiming for.

5. To create the cream cheese filling, beat together the following in a separate bowl until smooth: cream cheese; 1/4 cup granulated sugar; 1 egg yolk; and 1/2 teaspoon vanilla extract.

6. Each muffin cup should have sufficient pumpkin batter to fill it about two-thirds full. Add to that a not quite heaping spoonful of cream cheese mixture, pressed almost into the batter, and you’ve got your muffin just before it’s ready to head into the oven.

7. To make the optional topping, combine the flour, brown sugar, cinnamon, and butter in a small bowl and mix with a fork or your fingers until you have a crumbly texture.

8. If desired, sprinkle a small amount of the optional topping over each muffin.

9. Bake for approximately 18-22 minutes, or until a toothpick inserted into the muffin (steering clear of the cream cheese) comes out clean.

10. Let the muffins cool for 5 minutes while they are still in the pan. After that, move them to a wire rack, where they will finish cooling. Then it’s time to enjoy!

Pumpkin Cream Cheese Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners
4. Large mixing bowl
5. Whisk
6. Medium mixing bowl(s) – at least two needed
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Electric hand mixer or stand mixer (optional, for cream cheese filling)
11. Fork (for mixing optional topping)
12. Toothpick (for doneness check)
13. Wire cooling rack

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Yes, fresh pumpkin puree can be used, as long as it is well-drained and has a consistency comparable to that of straight-up canned pumpkin.
• Q: Can I make the muffins gluten-free?A: Substitute gluten-free flour blends for the all-purpose flour and ensure they contain xanthan gum.
• Q: What can I use instead of vegetable oil?A: Melted coconut oil or an equal amount of applesauce makes a healthier option.
• Q: How should I store leftover muffins?A: For an easy breakfast, lunch, or dinner, store leftover Egg Muffins in an airtight container in the refrigerator for up to 5 days. You can microwave them to reheat right before you serve.
• Q: Can I freeze these muffins?A: Muffins freeze awesomely well! They stay just as good as they were the day you made them. If you want to have some on hand for a later date, here’s how to do it.
  1. Take each muffin and wrap it tightly in plastic wrap.
  2. Place the wrapped muffins into a zip-top bag. (Try to remove as much air as you can from the bag.)
  3. Put the bag in the freezer. Muffins will be good for at least 3 months. Thaw in the refrigerator overnight.
• Q: Do I have to use the optional topping?A: No, you don’t have to use the topping, but it adds such a nice, crunchy texture. You could make these without the topping and they would still be delicious.
• Q: Can I omit the cream cheese filling?One way to simplify the muffins is to skip the cream cheese filling. However, the muffins will then lack the rich, creamy center. So that isn’t really much of a time-saver after all!

  If you want to use regular cream cheese (as opposed to reduced-fat or fat-free cream cheese), be sure to let it soften a little before you attempt to mix it with the other ingredients. Cream cheese can be hard to work with if it’s too cold.

Pumpkin Cream Cheese Muffins Recipe Substitutions and Variations

1 3/4 cups all-purpose flour
Use 1 3/4 cups whole wheat flour for a healthier option.
one cup sugar
1 cup granulated sugar
For a natural sweetener, use 1 cup of coconut sugar.
1/2 cup oil, vegetable
Use 1/2 cup melted coconut oil or unsweetened applesauce in its place for lower fat.
4 oz. cream cheese
Instead of using cream cheese, try using 4 ounces of mascarpone for a truly decadent dessert dip.
1 cup of canned pumpkin purée
Use 1 cup of cooked and pureed sweet potatoes or butternut squash instead.

Pro Tips

1. Room Temperature Ingredients Ensure that your eggs and cream cheese are at room temperature before you start mixing. This helps them incorporate smoothly into the batter and the filling without leaving any lumps.

2. Gentle Mixing When combining the wet and dry ingredients, fold them together gently using a spatula. Overmixing will develop gluten, making your muffins denser rather than light and fluffy.

3. Layer the Batter and Filling Strategically When adding the cream cheese filling to the muffin cups, make a small indentation in the batter with a spoon. This helps cradle the filling and prevents it from leaking out during baking.

4. Cream Cheese Swirl Variation For a marbled effect, use a toothpick or skewer to gently swirl the cream cheese mixture into the pumpkin batter once it’s in the muffin cups. This can create an aesthetically pleasing look and even distribution of flavor.

5. Utilize a Scoop for Even Portions Use an ice cream scoop or a large cookie scoop to evenly distribute the pumpkin batter into the muffin cups. This ensures consistent muffin sizes, which helps them bake evenly.