Why Make This Recipe
Pumpkin Cream Cheese Muffins are a delightful treat that combine the warm flavors of pumpkin and spices with a creamy, rich filling. These muffins are perfect for fall, but their delicious taste makes them enjoyable anytime of the year. They are moist, fluffy, and filled with a sweet cream cheese center that adds a fantastic twist. Whether for breakfast, a snack, or dessert, these muffins are sure to please anyone who tries them!
How to Make Pumpkin Cream Cheese Muffins
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 15 oz Pumpkin puree (1 can of puree)
- 1/2 cup Unsalted butter (melted and cooled)
- 3/4 cup Brown sugar (packed light or dark)
- 1 Large egg (room temperature)
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream (room temperature)
- 1/2 cup Buttermilk (room temperature)
- Coarse sugar (like sugar in the raw)
- 4 oz Cream cheese (room temperature)
- 2 TBSP White granulated sugar
- 1 tsp All-purpose flour
- 1 tsp Milk
- 1 tsp Pure vanilla extract
Directions
Pumpkin Muffins:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, vanilla extract, sour cream, and buttermilk until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, prepare the cream cheese filling by mixing the cream cheese, white sugar, flour, milk, and vanilla extract until smooth.
- Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of cream cheese filling in the center, then cover with more pumpkin batter until the cups are mostly full. Sprinkle coarse sugar on top.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
Cream Cheese Filling:
Use the mixture prepared earlier as the creamy surprise inside each muffin.
How to Serve Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are best served warm or at room temperature. You can enjoy them plain or with a smear of butter. A cup of coffee or tea pairs perfectly with these muffins, making them a great choice for breakfast or an afternoon treat.
How to Store Pumpkin Cream Cheese Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
Tips to Make Pumpkin Cream Cheese Muffins
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Feel free to customize the spices to your liking. If you enjoy nutmeg or allspice, you can add a pinch more.
- If you want to make the muffins a little healthier, you can substitute half of the all-purpose flour with whole wheat flour.
Variation
If you want to change up the flavor, try adding chocolate chips or chopped nuts to the pumpkin batter. You can also swap out the cream cheese filling for a chocolate ganache for a different twist!
FAQs
1. Can I make these muffins ahead of time?
Yes, you can make the muffins a day or two in advance. Just store them properly in an airtight container.
2. Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin puree if you cook and mash the pumpkin until smooth.
3. What if I don’t have buttermilk?
You can easily make buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using.
Enjoy baking these tasty Pumpkin Cream Cheese Muffins and delight your family and friends with this tasty and cozy treat!
Pumpkin Cream Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate medium bowl, whisk the pumpkin puree, eggs, vegetable oil, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined; be careful not to overmix, as lumps are okay.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Divide the muffin batter evenly among the 12 prepared muffin cups.
- Drop small dollops of the cream cheese mixture on top of each muffin and use a knife or toothpick to gently swirl it into the pumpkin batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese part) comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.