Baking pumpkin cream cheese muffins has become one of my favorite fall traditions. There’s just something so cozy and comforting about the aroma of freshly baked Pumpkin Cream Cheese Muffins wafting through the house on a chilly autumn morning. It reminds me of the first time my grandma taught me how to make them when I was just a little girl.
I can still picture myself standing on a stool in her kitchen, covered in flour, as we mixed the batter together. The way the cool, creamy cheese filling would swirl through the moist pumpkin cake was absolutely magical. And the crunchy streusel topping? Forget about it – it was the stuff dreams are made of. Ever since then, I’ve been hooked on Pumpkin Cream Cheese Muffins, and I know you will be too once you try this recipe.
Why This Pumpkin Cream Cheese Muffins Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Cream Cheese Muffins
What makes this Pumpkin Cream Cheese Muffins recipe so special is the perfect balance of flavors and textures. The muffins are incredibly moist and tender thanks to the addition of pumpkin puree, yet they still have a light and fluffy crumb. The cream cheese filling provides a cool, creamy contrast that complements the warm spices beautifully. And the buttery, crunchy streusel topping? Well, let’s just say it takes these Pumpkin Cream Cheese Muffins to a whole new level.
Essential Ingredients You’ll Need
- Pumpkin puree
- Cream cheese
- All-purpose flour
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
Step-by-Step Pumpkin Cream Cheese Muffins Instructions
Preparing Your Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are surprisingly easy to make, and they’ll have your kitchen smelling like a cozy autumn day in no time. The total prep and baking time is just about an hour, and all you’ll need are a few basic mixing bowls and a muffin tin. Let’s get started!
1- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2- In a medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and sugars until well combined.
3- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4- Gently fold the dry ingredients into the wet ingredients just until no dry pockets remain – be careful not to overmix.
5- In a small bowl, use a fork to mix the cream cheese, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract until smooth.
6- Scoop a heaping tablespoon of the pumpkin batter into each muffin cup, then top with a dollop of the cream cheese mixture. Finish by sprinkling the streusel topping over the top of each muffin.
Pro Tips for Success
The key to perfectly moist and fluffy Pumpkin Cream Cheese Muffins is to not overmix the batter. Overmixing can develop too much gluten, resulting in a dense, tough texture. Also, be sure to use room temperature ingredients – this will help everything blend together seamlessly.
Another pro tip is to use a large cookie scoop or ice cream scoop to portion out the batter. This ensures even, uniform muffins. And when it comes to the streusel topping, don’t be afraid to be generous. The buttery crumbs are the best part!
Serving and Storing Your Pumpkin Cream Cheese Muffins
Perfect Pairings for Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are absolutely delicious on their own, but they also pair wonderfully with a hot cup of coffee or a cold glass of milk. They make a great breakfast, brunch, or afternoon snack, and they’re perfect for sharing with friends and family during the fall season.
Storage and Make-Ahead Tips
Pumpkin Cream Cheese Muffins will stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to 1 week. They also freeze beautifully for up to 3 months – just thaw overnight in the fridge before serving.
If you want to get a head start, you can make the muffin batter and cream cheese filling in advance. Store them separately in the fridge, then assemble and bake the muffins when you’re ready.
Variations and Dietary Adaptations for Pumpkin Cream Cheese Muffins
Creative Pumpkin Cream Cheese Muffins Variations
While this classic Pumpkin Cream Cheese Muffins recipe is hard to beat, there are so many ways to put your own spin on it. You could try adding chopped pecans or walnuts to the streusel topping, or swirling in a bit of caramel or maple syrup. For a fun twist, you could even incorporate chocolate chips or mini chocolate chunks into the batter.
And don’t be afraid to play around with the spices too. In addition to cinnamon and nutmeg, you could try adding a dash of ginger, cloves, or allspice. The possibilities are endless!
Making Pumpkin Cream Cheese Muffins Diet-Friendly
To make these Pumpkin Cream Cheese Muffins a bit more diet-friendly, you can substitute applesauce or mashed banana for some of the oil. You can also use low-fat or non-fat cream cheese in the filling. For a gluten-free version, simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of homemade?
A: Absolutely! Canned pumpkin puree works perfectly fine in this recipe. Just be sure to avoid pumpkin pie filling, which has added spices and sweeteners.
Q: How do I get the cream cheese filling to stay in the center of the muffin?
A: The key is to not overfill the muffin cups. Scoop a heaping tablespoon of the pumpkin batter into each cup first, then top with a dollop of the cream cheese mixture. This will help the filling stay put during baking.
Q: Can I make these muffins ahead of time?
A: Yes, Pumpkin Cream Cheese Muffins freeze beautifully. Bake and cool the muffins completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Q: How do I get the streusel topping to come out perfectly crisp?
A: Make sure the streusel topping is evenly distributed over the top of each muffin. You can also try sprinkling on a bit of extra sugar or using a coarser sugar, like turbinado, to help the topping get extra crunchy.
Pumpkin Cream Cheese Muffins
- Total Time: 35
- Yield: 12
Description
Indulge in the ultimate fall treat with these moist and flavorful Pumpkin Cream Cheese Muffins. Perfectly spiced pumpkin batter is swirled with a creamy, decadent cream cheese filling for a delightful breakfast, snack, or dessert.
Ingredients
– 1 (15 oz) can pumpkin puree
– 2 eggs
– 1/2 cup vegetable oil
– 1/3 cup milk
– 1 tsp vanilla extract
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
Instructions
1. – Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla until well combined.
3. – In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – In a small bowl, beat the cream cheese and 1/4 cup sugar until smooth and creamy.
6. – Scoop about 2 tablespoons of the pumpkin batter into each muffin cup, then top with about 1 tablespoon of the cream cheese mixture.
7. – Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For a crunchier topping, sprinkle the muffins with a mixture of brown sugar and cinnamon before baking.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Pumpkin Cream Cheese Muffins are the perfect fall treat, and this recipe is guaranteed to become your new go-to. With their moist pumpkin cake, creamy cheese filling, and crunchy streusel topping, these muffins are sure to delight your senses and satisfy your taste buds. So what are you waiting for? Grab your apron and get baking – your kitchen is about to be filled with the most delicious autumn aromas. Let me know how your Pumpkin Cream Cheese Muffins turn out in the comments below!
