Pumpkin Cream Cheese Muffins Recipe
Is there anything more comforting than the warm, spiced flavor of pumpkin in the fall? These Pumpkin Cream Cheese Muffins take everything you love about autumn and bake it into a perfectly spiced, creamy treat. With a swirl of sweet cream cheese in the center, these muffins offer a delightful contrast between the spicy pumpkin base and the rich creaminess of the filling. Whether you’re cozying up on a chilly morning or entertaining guests, these muffins are bound to be a hit!
Why You’ll Love This Recipe:
- Easy to Make: You don’t need fancy equipment or advanced baking skills.
- Perfect Fall Flavor: Packed with pumpkin puree, cinnamon, nutmeg, and cloves, they scream autumn in every bite.
- Creamy Surprise Inside: The cream cheese filling adds an indulgent twist that elevates these muffins from ordinary to extraordinary.
- Great for Sharing: These muffins are perfect for breakfast, brunch, or even dessert.
Tips for Making the Perfect Pumpkin Cream Cheese Muffins:
- Don’t Overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing will lead to dense muffins.
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for a smoother batter and filling.
- Fresh Pumpkin: While canned pumpkin works perfectly, you can use homemade pumpkin puree for an even fresher flavor.
- Create a Well for the Filling: When adding the cream cheese mixture, make a small indent in the muffin batter so the filling stays in the center.
Recipe: Pumpkin Cream Cheese Muffins
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- ½ cup vegetable oil (or melted butter)
- ¼ cup milk (any kind)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
For the Streusel Topping (Optional but Delicious):
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ½ tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- Prepare the Cream Cheese Filling: In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
- Make the Muffin Batter: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined (be careful not to overmix).
- Assemble the Muffins: Fill each muffin cup about halfway with the pumpkin batter. Add a tablespoon of the cream cheese mixture in the center of each muffin, then top with more pumpkin batter, filling the muffin cups about ¾ full.
- Optional Streusel Topping: For extra crunch, combine flour, brown sugar, cinnamon, and cubed butter in a bowl. Use your fingers to mix until crumbs form, then sprinkle evenly over each muffin.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
- Cool and Enjoy: Let the muffins cool for 10 minutes in the pan before transferring to a wire rack. Enjoy warm or at room temperature!
Common Questions and Answers:
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture might be slightly less creamy. Full-fat cream cheese will give you the richest flavor and best texture.
2. Can I make these muffins without the cream cheese filling?
Absolutely! If you’re in the mood for simpler pumpkin muffins, just skip the cream cheese filling step. The muffins will still be deliciously moist and spiced.
3. How do I store these muffins?
You can store these muffins in an airtight container in the refrigerator for up to 4 days due to the cream cheese filling. If you prefer them warm, just microwave them for 10-15 seconds before serving.
4. Can I freeze these muffins?
Yes! These muffins freeze very well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They will last for up to 3 months. To enjoy, thaw overnight in the fridge or heat them in the microwave for 20-30 seconds.
5. What can I use as a substitute for pumpkin puree?
If you can’t find pumpkin puree, you can use sweet potato or butternut squash puree as a substitute. Just make sure it’s not too watery, as that can affect the texture of the muffins.
Final Thoughts
These Pumpkin Cream Cheese Muffins are the perfect way to welcome fall into your kitchen. With their soft, spiced base and creamy filling, they bring together the best flavors of the season. Whether you’re enjoying them for breakfast, as a snack, or even as dessert, they’re bound to become a family favorite!
Don’t forget to bookmark this recipe for when you need a festive treat—and feel free to share your baking adventures in the comments below!
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