Pumpkin Cream Cheese Muffins are a delightful treat that combines the warm flavors of fall with the rich, creamy goodness of cream cheese. These muffins are moist, flavorful, and perfect for breakfast or as a snack. With a hint of spices and a sweet cream cheese filling, they are sure to become a favorite in your home.
Why Make This Recipe
Making Pumpkin Cream Cheese Muffins is a fantastic way to celebrate the fall season. They are simple to make and require basic ingredients, many of which you might already have in your pantry. Plus, these muffins are great for sharing. Whether you’re hosting a gathering or looking for a cozy treat for your family, they are sure to impress anyone who tries them!
How to Make Pumpkin Cream Cheese Muffins
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for streusel topping)
- 1/4 cup granulated sugar (for streusel topping)
- 1/4 cup light brown sugar, packed (for streusel topping)
- 1/2 teaspoon ground cinnamon (for streusel topping)
- 1/4 cup unsalted butter, cold and cubed (for streusel topping)
Directions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin cup about halfway with the pumpkin batter. Add a heaping teaspoon of the cream cheese filling to the center of each muffin cup. Top with more pumpkin batter, filling each cup almost to the top. Sprinkle the streusel topping evenly over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your Pumpkin Cream Cheese Muffins with a homemade pumpkin spice latte or spiced apple cider.
How to Serve Pumpkin Cream Cheese Muffins
These muffins are best served warm, fresh from the oven. You can enjoy them as is or spread a little butter or additional cream cheese on top. They also pair beautifully with coffee or tea, making for a cozy snack or breakfast option.
How to Store Pumpkin Cream Cheese Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the refrigerator for about a week. For even longer storage, freeze the muffins in an airtight container for up to three months.
Tips to Make Pumpkin Cream Cheese Muffins
- Make sure your cream cheese is softened for easy mixing.
- Do not overmix the batter; mix until just combined for fluffy muffins.
- Feel free to add nuts or chocolate chips for extra flavor and texture.
- If you like sweeter muffins, you can increase the sugar slightly.
Variation
You can customize this recipe by adding chocolate chips or chopped nuts for a different taste. You can also substitute pumpkin puree with applesauce for a fruity version.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the mix.
2. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
3. Can I make these muffins ahead of time?
Absolutely! You can make them a day in advance and store them at room temperature. They also freeze well for later enjoyment.
Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed For streusel topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Baking
- Fill each muffin cup about halfway with the pumpkin batter.
- Add a heaping teaspoon of the cream cheese filling to the center of each muffin cup.
- Top with more pumpkin batter, filling each cup almost to the top.
- Sprinkle the streusel topping evenly over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.