Delicious & Easy Pumpkin Cream Cheese Muffins: Your Go-To Fall Baking Recipe
There’s nothing quite like the comforting aroma of fall spices filling your kitchen, especially when it signals the arrival of delicious baked goods. If you’re anything like me, muffins hold a special place in your heart, whether it’s bright Lemon Blueberry Muffins in the summer or wholesome Chocolate Oatmeal Blender Muffins. There’s just something incredibly satisfying about enjoying what feels like a treat for breakfast or a delightful snack.
As soon as the crisp air of autumn arrives, my thoughts immediately turn to all things pumpkin and apple. These Pumpkin Cream Cheese Muffins are an absolute staple in my fall baking repertoire, and for good reason. They are incredibly moist, tender, and bursting with the rich flavors of autumn. The secret to their incredible texture and deep pumpkin taste? A generous, full 15-ounce can of pumpkin puree! This not only ensures maximum flavor and moisture but also saves you the dilemma of what to do with a small leftover amount of pumpkin. And, of course, they are perfectly seasoned with a harmonious blend of traditional fall spices, making every bite a cozy embrace of the season.
But the true magic of these muffins lies in their delightful surprise center: a sweet, tangy cream cheese filling that bakes into a luscious, soft pocket of deliciousness. This unexpected creamy core elevates a simple pumpkin muffin into an extraordinary culinary experience, balancing the earthy pumpkin and warm spices with a hint of sweet indulgence. Perfect for a cozy breakfast, a comforting afternoon treat, or even a casual dessert, these muffins are guaranteed to become a fall favorite in your home.
Why You’ll Love These Pumpkin Cream Cheese Muffins
Beyond their undeniable flavor, there are so many reasons to adore these pumpkin cream cheese muffins. They strike the perfect balance between a hearty breakfast item and a decadent dessert. The inclusion of a full can of pumpkin puree is a game-changer, guaranteeing a super moist crumb that stays fresh longer. The blend of cinnamon, pumpkin pie spice, and nutmeg creates a fragrant aroma that’s the essence of autumn. And that cream cheese swirl? It’s a delightful sweet surprise in every bite, adding a creamy texture and a touch of tang that complements the pumpkin beautifully. Plus, this recipe yields a generous batch of 18 muffins, making them ideal for sharing with family and friends, or stashing some away in the freezer for a quick grab-and-go treat.
Gather Your Ingredients
To embark on this delightful fall baking adventure, you’ll need a few key ingredients. Most are likely already in your pantry, making this a convenient recipe to whip up whenever a pumpkin craving strikes. Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.
- All-Purpose Flour: The foundation of our muffin structure.
- Baking Soda & Baking Powder: Essential leavening agents to give our muffins that perfect rise and fluffy texture.
- Cinnamon, Pumpkin Pie Spice, Nutmeg: The trifecta of fall spices that infuse these muffins with their signature warm and cozy flavor. Don’t skimp on these for the ultimate autumn taste!
- Salt: A pinch of salt enhances all the other flavors.
- Granulated Sugar & Brown Sugar: A combination of both sugars adds depth and a lovely moistness to the muffins. Brown sugar contributes a subtle molasses note.
- Eggs: Provide structure and richness to the batter.
- Butter: I always recommend using unsalted butter in baking. This allows you to control the total amount of salt in the recipe. Melted butter ensures a tender crumb.
- Pumpkin Puree (a full 15 oz can): The star ingredient! Make sure to use pure pumpkin puree, not pumpkin pie filling. A full can means no waste and maximum pumpkin flavor.
- Vanilla Extract: A touch of vanilla always complements sweet baked goods.
- Cream Cheese: Softened cream cheese is key for a smooth and creamy filling.
- Powdered Sugar: Sweetens the cream cheese filling to perfection.
Using a full 15-ounce can of pumpkin puree in this recipe is not just about convenience; it’s about maximizing flavor and moisture. These muffins truly benefit from the generous amount of pumpkin, resulting in an exceptionally tender crumb that stays delightful for days. No more half-used cans lingering in the fridge!
How To Make Pumpkin Cream Cheese Muffins
Creating these delightful muffins is a straightforward process, broken down into a few simple steps. Precision in baking helps, but even a novice baker can achieve fantastic results with this recipe!
- Prepare the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is incredibly smooth and creamy. A hand mixer makes this quick work, ensuring no lumps remain. Set this luscious filling aside.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Make sure all the spices are evenly distributed throughout the flour mixture. Set this dry mixture aside.
- Mix Wet Ingredients: In another large bowl, combine the pumpkin puree, large eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Beat these ingredients together until everything is well combined and smooth, and the eggs are fully incorporated.
- Combine Wet and Dry: Gently add the flour mixture to the pumpkin mixture. Using a spoon or spatula, stir just until the flour is incorporated. It’s crucial not to overmix here; a few white streaks are perfectly fine. Overmixing can lead to tough muffins.
- Fill Muffin Cups: Preheat your oven to 375°F (190°C) and line 18 muffin cups with paper liners or grease them thoroughly. This recipe uses a layering technique for the cream cheese center. Scoop about 1 to 2 tablespoons (a medium-sized cookie scoop works great) of pumpkin muffin batter into the base of each muffin cup. Next, place about 1 tablespoon (a small cookie scoop is ideal) of the cream cheese mixture directly into the center of the batter. Finally, cover the cream cheese layer with another 1 1/2 to 2 tablespoons of pumpkin muffin batter, ensuring the cream cheese is fully enclosed.
- Bake: Bake the muffins for approximately 18-22 minutes, or until a wooden skewer or toothpick inserted into the pumpkin muffin portion (avoiding the cream cheese center) comes out clean, and the tops spring back when gently pressed.
- Cool: Once baked, remove the muffins from the oven and let them cool in the muffin pan for at least 5 minutes. This allows them to set properly before carefully transferring them to a wire rack to cool completely.
Storing Pumpkin Cream Cheese Muffins
Due to the delightful cream cheese filling nestled inside, these pumpkin muffins need to be stored properly to maintain their freshness and safety. Once they have completely cooled, transfer them to an airtight container and store them in the refrigerator. While they are best enjoyed closer to room temperature for optimal flavor and texture, refrigeration is essential. Simply take them out of the fridge about 20-30 minutes before serving to allow them to come to a more enjoyable temperature. This little trick truly enhances their taste and tenderness, making them feel freshly baked even days later.
Can You Freeze Pumpkin Cream Cheese Muffins?
Absolutely! This is fantastic news, especially since this recipe makes a generous batch of 18 muffins. You might be a little hesitant about freezing items with a cream cheese component, but rest assured, these muffins freeze beautifully. Freezing is a wonderful way to enjoy these autumnal treats long after baking. To freeze, ensure the muffins are completely cooled. Then, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once solid, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy one, simply remove a muffin from the freezer and let it thaw at room temperature for a few hours. If you’re in a bit of a hurry, you can microwave a frozen muffin for about 30-45 seconds until warmed through. The cream cheese filling holds up remarkably well to freezing and thawing, retaining its creamy texture. This makes them perfect for meal prepping breakfasts or having a quick, cozy snack on demand.
Muffin Making Tips for Perfect Results
Achieving bakery-worthy muffins is easier than you think, especially with a few key tips in mind. These insights will help ensure your pumpkin cream cheese muffins turn out perfectly moist, tender, and delicious every time:
- Measure Wet and Dry Ingredients Separately: This fundamental baking principle is crucial for achieving the most tender muffins. By whisking your dry ingredients (flour, leavening, spices, salt) in one bowl and your wet ingredients (pumpkin, eggs, butter, sugars, vanilla) in another, you ensure even distribution of leavening and spices. This also allows you to combine them quickly with minimal mixing once they come together, preventing over-development of gluten which can lead to tough muffins. Yes, it means one more bowl to wash, but the superior texture is well worth it!
- Avoid Overmixing the Batter: Once you combine the wet and dry mixtures, stir *just* until the flour streaks disappear. A few small lumps are perfectly acceptable and actually desirable. Overmixing develops gluten, which can make your muffins chewy and tough instead of light and tender.
- Utilize Cookie Scoops for Filling: For consistent size and even baking, cookie scoops are your best friend. I use my smallest cookie scoop (about 1 tablespoon capacity) for the cream cheese mixture and a medium-sized scoop (1.5-2 tablespoons capacity) for the pumpkin batter. This helps create that perfectly centered cream cheese pocket and ensures all muffins bake uniformly.
- Consider a Streusel Topping: While this recipe is fantastic without it, a streusel topping adds an extra layer of texture and sweetness. If you’re feeling adventurous, you can easily adapt the streusel recipe from my Apple Cinnamon Muffins for these pumpkin beauties. It typically involves a simple mix of flour, sugar, cold butter, and a dash of cinnamon, crumbled over the tops before baking.
- Know When Your Muffins Are Done: The best way to tell if muffins are fully baked is to gently press on the top. If they spring back immediately, they are likely done. You can also insert a wooden skewer or toothpick into the center of a muffin (making sure to avoid the cream cheese filling). If it comes out mostly clean, with just a few moist crumbs attached (no wet batter), they’re ready to come out of the oven.
- Use Paper Liners: I highly recommend using paper liners for these muffins. The cream cheese filling, while delicious, can sometimes leak a little out the sides if the batter isn’t perfectly sealed around it. Liners ensure that your muffins still come out of the pan cleanly and prevent any sticky messes, making cleanup a breeze.
- Don’t Panic if Cream Cheese Leaks: It’s okay if a little bit of the cream cheese mixture escapes during baking. This can happen if the pumpkin batter doesn’t fully encapsulate the filling. The cream cheese tends to rise a bit within the muffins, which is why we start with a smaller amount of batter at the base before adding the filling and then topping it off. Even with a slight leak, the muffins will still be incredibly delicious!
- Room Temperature Ingredients: For the best emulsion and texture, ensure your eggs, butter (for the cream cheese mixture if not melted), and especially the cream cheese are at room temperature. This allows them to combine smoothly and evenly into the batter and filling.
Variations and Add-ins
While these Pumpkin Cream Cheese Muffins are perfect as they are, don’t hesitate to get creative with additional ingredients to customize them to your liking. Here are a few ideas:
- Chocolate Chips: A classic pairing with pumpkin! Fold 1/2 to 1 cup of mini chocolate chips or regular chocolate chips into the pumpkin batter for an extra layer of sweetness.
- Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter for a delightful crunch and nutty flavor that complements the pumpkin and spices.
- Ginger: For an extra spicy kick, add 1/2 teaspoon of ground ginger to the dry ingredients. You could also include finely minced crystallized ginger for bursts of intense flavor and chewiness.
- Maple Glaze: Instead of, or in addition to, the cream cheese filling, you could drizzle a simple maple glaze over the cooled muffins. Whisk together powdered sugar, a splash of milk, and a teaspoon of maple syrup until smooth.
- Crystallized Ginger Streusel: Combine the streusel idea with finely chopped crystallized ginger for a unique topping.
Serving Suggestions
These versatile muffins can be enjoyed in so many ways throughout the fall season and beyond:
- Breakfast or Brunch: A perfect accompaniment to your morning coffee or tea. They’re hearty enough to feel like a full breakfast but still a delightful treat.
- Afternoon Snack: Pair with a warm cup of cider or a spiced latte for a cozy afternoon pick-me-up.
- Dessert: Serve them slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream for an impressive yet easy dessert.
- Holiday Gatherings: They make a wonderful addition to any fall holiday spread, from Thanksgiving breakfast to a casual Halloween party.
More Pumpkin Recipes to Love
If you’re a true pumpkin enthusiast, then these muffins are just the beginning! Explore more delicious ways to incorporate the comforting flavor of pumpkin into your baking and cooking with these fantastic recipes:
- Pumpkin Dump Cake – An incredibly easy and flavorful dessert.
- Pumpkin Pancakes – Start your day with a stack of pumpkin goodness.
- Pumpkin Sugar Cookies – Soft and chewy, perfect for decorating.
- Pumpkin Waffles – A delightful twist on a classic breakfast.
- Pumpkin Spice Cupcakes – A festive and elegant treat.
- Pumpkin Bread – A timeless favorite, moist and aromatic.
- Chocolate Chip Pumpkin Bread – The best of both worlds in one loaf.
- Pumpkin Bars – Simple, moist, and often topped with cream cheese frosting.
Pumpkin Cream Cheese Muffins
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Ingredients
Pumpkin Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 can, 15 oz pumpkin puree
- 2 whole large eggs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
Sweetened Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Instructions
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Preheat oven to 375ºF (190°C). Line 18 muffin cups with paper liners or grease them very well.
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Beat cream cheese and powdered sugar together until nice and smooth and creamy. Set aside.
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In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt until thoroughly combined.
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In another separate bowl, mix together pumpkin puree, eggs, melted butter, granulated sugar, brown sugar, and vanilla until smooth and the eggs are completely incorporated.
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Gently fold the flour mixture into the pumpkin mixture using a spatula, stirring just until white streaks of flour disappear. Be careful not to overmix.
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Fill lined muffin cups with about 1 1/2 tablespoons of muffin batter (suggest using a medium-sized cookie scoop). Place 1 tablespoon cream cheese mixture in the center (suggest using a small-sized cookie scoop). Cover the cream cheese with 1 1/2 – 2 tablespoons of more pumpkin batter, ensuring it’s fully enclosed.
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Bake for 18-22 minutes until a tester comes out clean (avoiding the cream cheese center) and when you gently press on top, they spring back.
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Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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