Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are the ultimate fall treat! The soft, spiced pumpkin batter is complemented by a creamy, sweet cream cheese filling, making each bite rich and flavorful. Perfect for cozy mornings or a holiday dessert.

Ingredients You’ll Need for the Pumpkin Cream Cheese Muffins:

For the Muffins:

• Large eggs: Provide structure and richness to the muffins, making them fluffy and moist.
• Granulated sugar: Sweetens the batter and helps create a tender crumb.
• Unsalted butter: Adds moisture and richness, ensuring the muffins are soft and buttery.
• Pinch of salt: Enhances flavor.
• All-purpose flour: Provides the structure and base for the muffins.
• Baking powder & Baking Soda: These leavening agents help the muffins rise and become fluffy.
• Pumpkin Spice: These spices give the muffins their warm, seasonal flavor.
• Neutral Oil: Provides moisture and ensures the muffins stay soft.
• Pumpkin puree: Adds moisture and the distinctive fall flavor. Be sure to use pure pumpkin and not pumpkin pie filling!
• Vanilla extract: For a flavor boost that complements the pumpkin and spices.

For the Cream Cheese Filling:

• Cream cheese: The creamy, tangy center that makes these muffins special.
• Granulated sugar: Adds sweetness to the cream cheese.
• Flour: Helps thicken the filling, keeping it from sinking too far.
• Milk: Loosens the filling to make it easy to swirl in the batter.
• Vanilla extract: A perfect partner to the cream cheese and pumpkin.

Here are the essential tools you’ll need for making the Pumpkin Cream Cheese Muffins:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without over-mixing.
• Muffin Pan: A muffin pan is needed to bake the muffins. Make sure it’s well-greased or lined with paper muffin liners.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform muffin sizes.
• Toothpicks: Toothpicks are handy for checking if the muffins are baked through.
• Cooling Rack: A cooling rack allows the muffins to cool evenly after baking, preventing them from becoming soggy.

Here is the full Recipe:

For the Pumpkin Muffins:

• 220 g (1 ¾ cups) all-purpose flour
• 100 g (½ cup) granulated sugar & 90 g (½ cup) brown sugar
• 1 tsp baking soda
• Pinch of salt
• 1 tsp pumpkin spice
• 350 g (1 ½ cups) pumpkin puree
• 120 ml (½ cup) neutral vegetable oil
• 2 eggs
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 100 g (3.5 oz) cream cheese
• 20 g (1 ½ tbsp) granulated sugar
• 8 g (1 tbsp) flour
• 1 tbsp milk
• 1 tsp vanilla extract

Directions:

1. Prepare the Muffin Batter: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until fully combined. In a separate bowl, mix the flour, baking soda, pumpkin spice, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. This ensures your muffins stay light and fluffy.
   Pro tip: To avoid overmixing, stop as soon as there are no visible streaks of flour. Overmixed batter can result in dense muffins.
2. Make the Cream Cheese Filling: Combine the softened cream cheese, sugar, flour, milk, and vanilla extract until smooth. Make sure your cream cheese is at room temperature to avoid lumps in the filling. If you want the cream cheese swirl to sit nicely on top of the muffins, make sure the filling has a thick but spreadable consistency.
3. Assemble the Muffins:Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with liners. Fill each muffin cup ¾ of the way with the pumpkin batter. Add about 1-2 teaspoons of the cream cheese mixture on top and use a toothpick or knife to swirl it gently into the batter.
   Pro tip: You can also layer the muffin batter and cream cheese filling if you prefer a more defined center of cream cheese.
4. Bake: Bake for around 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (avoiding the cream cheese center when testing). Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack. This cooling time ensures the cream cheese sets and helps the muffins firm up.
   Pro tip: Always let the muffins cool completely before storing, as warm muffins can create condensation, making them soggy.

Tips & Tricks:

• Pumpkin Spice: If you don’t have pumpkin spice on hand, you can easily make your own using cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to your taste!
• Texture Control: For extra moist muffins, consider replacing part of the oil with applesauce. This adds moisture without altering the flavor.
• Use Room Temperature Ingredients: Especially the eggs and cream cheese. Room temperature eggs whip up better and create a more consistent texture, while soft cream cheese ensures a smooth filling.
• Cream Cheese Layer: Freeze the cream cheese dollops for 10 minutes before adding to the batter for a firmer center.
• Decorative Tops: Sprinkle a light dusting of cinnamon sugar on top of the muffins before baking for a crunchy, sweet finish.
• Pumpkin Purée Consistency: If your pumpkin purée seems too watery, strain some of the liquid off using a fine mesh sieve. This will give you a thicker batter, which holds the cream cheese filling better.
• Store Properly: To keep the muffins moist, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze the muffins for up to 2 months, and simply reheat when you’re ready to enjoy.

These muffins are versatile, easy to make, and guaranteed to be a hit with anyone who loves pumpkin desserts. Serve them at brunch, for a snack, or as a decadent breakfast treat during the holiday season!

More Fall Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: