Pumpkin Cream Cheese Muffins are a delightful treat perfect for autumn. These muffins combine the warm flavors of pumpkin with the rich creaminess of cream cheese, creating a moist and flavorful snack. The sweet aroma that fills your kitchen while baking will surely get everyone excited. These muffins are not just delicious but also easy to make, ideal for a cozy afternoon at home or as a sweet addition to breakfast. They can be enjoyed fresh out of the oven or saved for later as a wonderful treat. With simple ingredients and straightforward steps, you’ll be baking these muffins in no time!

These muffins are perfect for several occasions. They are great for sharing with friends or bringing to gatherings during the fall months. The creamy filling is a delightful surprise in each bite, making them a hit among both adults and kids. Whether you’re an experienced baker or just starting, this recipe is accessible to everyone. Enjoy the lovely combination of flavors while savoring these Pumpkin Cream Cheese Muffins!

Why make this recipe

If you love pumpkin spice and cream cheese, this recipe is a must-try. It brings together the best of both worlds in a simple muffin format. Perfect for fall, these muffins are soft, fluffy, and packed with flavor. They are also great for breakfast or an afternoon snack. Making these muffins will fill your home with a warm, inviting scent, making it a wonderful experience for everyone around.

How to make Pumpkin Cream Cheese Muffins

Ingredients:

½ cup oil (canola or vegetable)
1 cup granulated sugar
1 tsp vanilla extract
1 ¼ cups pumpkin puree
2 large eggs
½ cup milk
1 ¾ cups all-purpose flour (stir, spoon, and level)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
4 tsp pumpkin pie spice
8 oz block cream cheese
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the oil, sugar, and vanilla.
Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix this into the wet mixture and set aside.
In another bowl, beat the cream cheese and granulated sugar using an electric hand mixer. Add one egg and vanilla, mixing well and scraping the bowl as needed. Set this aside.
Line muffin pans with paper cups and scoop the pumpkin muffin batter into each cup, filling them about 2/3 full.
Spoon the cream cheese filling over the top, using a slightly more than one Tablespoon per muffin.
Use a knife to gently fold the two batters together, creating a swirled look without over-mixing.
Bake at 375°F for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Don’t over-bake. Allow muffins to cool completely before serving.

How to serve Pumpkin Cream Cheese Muffins

These muffins are perfect when served warm, allowing the cream cheese filling to be extra creamy. Enjoy them on their own or with a spread of butter for breakfast or as a snack. Pair them with coffee or tea for a delightful afternoon treat.

How to store Pumpkin Cream Cheese Muffins

To store these muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well before freezing!

Tips to make Pumpkin Cream Cheese Muffins

Make sure to measure the flour correctly to avoid dense muffins. Use the spoon and level method.
Don’t over-mix the batter to keep the muffins light and fluffy.
Experiment with the spices to adjust the flavor to your preference.
For extra sweetness, you can add chocolate chips or nuts to the muffin batter.

Variation

Feel free to switch up the spices by using cinnamon or nutmeg to create your perfect fall flavor. You can also add chopped pecans or walnuts for extra texture.

FAQs

Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, just make sure it is well-drained and not too watery.
Can I make these muffins without eggs?
You can substitute eggs with flax eggs or applesauce for a vegan version.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out with a few moist crumbs, they are done.
Can I freeze these muffins?
Yes, they freeze very well! Just wrap them tightly before placing them in the freezer.
How long do these muffins last?
They can last at room temperature for about 2 days, in the fridge for a week, and in the freezer for up to three months.

Pumpkin Cream Cheese Muffins

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Delightful muffins combining pumpkin flavors with rich cream cheese, perfect for autumn snacks or breakfast.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the oil, sugar, and vanilla.
Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix this into the wet mixture and set aside.
In another bowl, beat the cream cheese and granulated sugar using an electric hand mixer. Add one egg and vanilla, mixing well and scraping the bowl as needed. Set this aside.
Line muffin pans with paper cups and scoop the pumpkin muffin batter into each cup, filling them about 2/3 full.
Spoon the cream cheese filling over the top, using slightly more than one tablespoon per muffin.
Use a knife to gently fold the two batters together, creating a swirled look without over-mixing.
Bake at 375°F (190°C) for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow muffins to cool completely before serving.

Notes

To store muffins, let cool completely and place in an airtight container. Can be kept at room temperature for 2 days, in the refrigerator for up to a week, or frozen for up to three months.