Pumpkin Cream Cheese Muffins are like little bites of autumn wrapped in a cozy blanket of cream cheese goodness. Imagine the warm, spicy aroma wafting through your kitchen, inviting everyone to gather around and take a bite. These muffins boast a delightful balance of sweet pumpkin and tangy cream cheese that dances on your taste buds, making them perfect for breakfast or an afternoon snack. For more inspiration, check out this breakfast recipes recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Pumpkin Cream Cheese Muffins</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use fresh pumpkin instead of canned?
- How can I make these muffins gluten-free?
- What is the best way to freeze these muffins?
- 📖 Recipe Card
Every time I whip up a batch of Pumpkin Cream Cheese Muffins, I’m transported back to chilly fall mornings when my mom would bake them while we huddled under blankets. The smell would fill our home with warmth and comfort, making us forget the frosty air outside. Whether you’re hosting a brunch or simply indulging yourself on a lazy Sunday morning, these muffins will not disappoint; they promise to deliver smiles all around.
Why You'll Love This Recipe
- These Pumpkin Cream Cheese Muffins are incredibly easy to make, ensuring you don’t need culinary wizardry to impress your friends
- Their rich flavor profile combines pumpkin spice with creamy sweetness for a delightful treat
- With their bright orange hue and cream-filled center, they’re as pleasing to the eye as they are to the palate
- Perfect for any occasion, these muffins can be enjoyed fresh from the oven or frozen for later enjoyment
I once brought a batch of these pumpkin treats to a potluck, and let’s just say, there was nothing left by the end of the night!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Pumpkin Puree: Always go for 100% pure pumpkin puree; skip the pie filling for better control over sweetness.
All-Purpose Flour: Use standard flour for fluffiness; it creates that perfect muffin texture we all crave.
Granulated Sugar: Sweeten things up with sugar; feel free to adjust according to your taste preference.
Brown Sugar: The molasses in brown sugar adds richness and depth—don’t skip it!
Baking Powder & Baking Soda: These leavening agents ensure your muffins rise beautifully without turning into hockey pucks.
Cinnamon & Nutmeg: These spices bring warmth and nostalgia; they scream autumn in every bite.
Salt: A pinch is all you need to enhance flavors; never underestimate its power!
Eggs: They act as binders, giving structure to your muffins while adding moisture.
Vegetable Oil or Melted Butter: Both work wonders; oil keeps them moist while butter adds flavor.
Cream Cheese: Softened cream cheese provides that dreamy center—rich and creamy perfection.
Vanilla Extract: A splash elevates flavors—trust me on this one!
Pecan or Walnuts (optional): Add some crunch if you’re feeling fancy; they pair beautifully with pumpkin.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Cream Cheese Muffins
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line a muffin tin with paper liners so those muffins come out easily.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Your kitchen should start smelling like fall already!
Create the Wet Mixture: In another bowl, whisk together canned pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract until smooth. This should look like liquid gold!
Combine Mixtures: Gradually add the dry mixture into the wet ingredients. Stir gently until just combined—be cautious not to overmix! You want those muffins fluffy.
Add Cream Cheese Filling: Take small spoonfuls of softened cream cheese and drop them into each muffin cup filled halfway with batter. Cover with more batter until about three-quarters full—it’s like hiding treasure!
Bake & Cool: Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean from the muffin tops. Let them cool in the tin for 5 minutes before transferring them onto a wire rack.
Enjoy those warm Pumpkin Cream Cheese Muffins with a cozy beverage as you watch leaves fall outside!
You Must Know
- Pumpkin cream cheese muffins are not just a seasonal delight; they can be enjoyed year-round
- The combination of spices creates an inviting aroma, while the creamy filling offers a delightful surprise
- These muffins are great for breakfast or as an afternoon pick-me-up
Perfecting the Cooking Process
Start by mixing dry ingredients before combining them with wet to build flavor. Preheat your oven while preparing the batter, so it’s ready for those delicious muffins.
Add Your Touch
Feel free to swap pumpkin puree with applesauce for a lighter version. You can also sprinkle nuts or chocolate chips into the batter for an extra treat.
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For a warm treat, pop them in the microwave for 10-15 seconds before serving.
Chef's Helpful Tips
- To ensure perfect pumpkin cream cheese muffins, always sift the flour to avoid lumps
- Use room temperature cream cheese for easy blending, and don’t overmix the batter to keep them fluffy
- Enjoy experimenting with spices like nutmeg and cloves for extra warmth!
Baking these pumpkin cream cheese muffins brings back fond memories of autumn days spent with family, sharing laughter and delicious treats fresh from the oven.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-pureed and cooked thoroughly first.
How can I make these muffins gluten-free?
Substitute all-purpose flour with a gluten-free blend for delicious results.
What is the best way to freeze these muffins?
Allow them to cool completely, then wrap tightly in plastic wrap before freezing.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Pumpkin Cream Cheese Muffins
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
Description
Pumpkin Cream Cheese Muffins are a warm, spiced treat that encapsulates the essence of autumn. With a fluffy pumpkin base and a creamy center, these muffins are perfect for breakfast or as an indulgent snack. Their delightful balance of sweet and tangy flavors will have everyone coming back for more. Easy to make, they fill your kitchen with comforting aromas and bring joy to any gathering. Enjoy them fresh or freeze for later!
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla until smooth.
- Gradually mix the dry ingredients into the wet until just combined.
- Fill muffin cups halfway with batter; add small spoonfuls of cream cheese filling; cover with more batter until three-quarters full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
