If you’re craving a cozy treat that blends the warm spices of fall with a luscious, creamy surprise, then this Pumpkin Cream Cheese Muffins Recipe is about to become your new obsession. These muffins strike the perfect balance between moist pumpkin goodness and a rich cream cheese center, all topped off with a crumbly cinnamon streusel that adds delightful texture and flavor in every bite. Whether you’re making them for a breakfast treat, an afternoon snack, or a festive gathering, this recipe promises to fill your kitchen with welcoming aromas and leave everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward yet essential, creating a wonderful harmony of flavors, textures, and colors in your Pumpkin Cream Cheese Muffins Recipe. Each component plays a special role, from the spices that bring a warm, fragrant character, to the cream cheese that creates a rich, creamy contrasting layer.
- All-purpose flour (1 3/4 cups): The foundation that holds the muffin together with just the right softness.
- Granulated sugar (1 cup): Adds sweetness and helps create a tender crumb.
- Light brown sugar, packed (1/2 cup): Provides moisture and a subtle caramel undertone that complements pumpkin perfectly.
- Baking soda (1 teaspoon): Helps the muffins rise beautifully and gives them a light texture.
- Salt (1/2 teaspoon): Enhances all the other flavors and balances sweetness.
- Ground cinnamon (2 teaspoons): Gives a warm, spicy note that’s classic in pumpkin recipes.
- Ground nutmeg (1/2 teaspoon): Adds depth and complexity to the spice blend.
- Ground cloves (1/2 teaspoon): Brings a slightly pungent, aromatic note that elevates the spices.
- Ground ginger (1/4 teaspoon): A subtle zing that cuts through the richness.
- Large eggs (2): Act as binders and contribute to moistness.
- Pumpkin puree (1 cup): The star ingredient, providing moisture, flavor, and that gorgeous autumn-orange color.
- Vegetable oil (1/2 cup): Keeps the muffins tender and moist for days.
- Vanilla extract (1 teaspoon): Rounds out the flavor with a sweet, fragrant note.
- Cream cheese, softened (8 oz): For the luscious filling that sets these muffins apart.
- Granulated sugar (1/3 cup): Sweetens the cream cheese filling.
- Large egg yolk (1): Enriches the cream cheese filling for extra creaminess.
- Vanilla extract (1 teaspoon): Adds a subtle floral hit to the cream cheese swirl.
- Flour (1/2 cup): Forms the base of the buttery streusel topping.
- Granulated sugar (1/3 cup): Combines with cinnamon to create a sweet, crunchy topping.
- Ground cinnamon (1/2 teaspoon): Infuses the streusel with warming spice.
- Unsalted butter, cold and cubed (1/4 cup): Gives the streusel its signature crumbly texture.
How to Make Pumpkin Cream Cheese Muffins Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners. This prep is crucial because the right oven temperature ensures a perfect rise and tender crumb, while the liners help with easy cleanup and pristine muffins.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices not only adds depth but also fills your kitchen with the warm essence of fall.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined. This mixture brings moisture and flavor that make the muffins irresistibly tender.
Step 4: Marry Wet and Dry
Gently add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to keep your muffins light and fluffy rather than dense.
Step 5: Prepare the Cream Cheese Filling
Beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. This filling is the decadent surprise center that sets this Pumpkin Cream Cheese Muffins Recipe apart from ordinary pumpkin muffins.
Step 6: Make the Streusel Topping
In a small bowl, mix together flour, granulated sugar, and cinnamon. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. This crumbly topping adds a buttery crunch that perfectly contrasts with the soft muffin and creamy center.
Step 7: Assemble the Muffins
Fill each muffin liner with about 2 tablespoons of pumpkin batter, spoon a generous dollop of cream cheese filling in the center, then cover with another tablespoon of pumpkin batter. Finish by sprinkling the streusel generously on top. This layering guarantees every bite has a little of everything – soft pumpkin cake, creamy filling, and crunchy topping.
Step 8: Bake to Perfection
Bake your muffins for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack. This cooling step helps the muffins set so the cream cheese filling stays perfectly nestled inside.
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the muffins right before serving for an elegant touch. You can also add a small dollop of whipped cream or a drizzle of maple syrup to elevate the experience and add an indulgent flair.
Side Dishes
Pair these muffins with a hot cup of coffee, chai tea, or even velvety hot chocolate for a cozy pairing that’s ideal any time of the day. Fresh fruit or a crisp green salad can also bring a refreshing balance when serving at brunch or lunch.
Creative Ways to Present
Try serving your Pumpkin Cream Cheese Muffins Recipe on a rustic wooden board alongside miniature jars of cream cheese frosting, honey, or jam. You could also arrange them in a festive basket lined with a colorful napkin for gifting or sharing at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the fridge where they will stay good for about 5 days without losing their creamy filling or moist texture.
Freezing
These muffins freeze wonderfully. Wrap each muffin individually in plastic wrap followed by a foil layer or place them in a freezer-safe bag. Stored this way, they can last up to 3 months without sacrificing flavor or texture.
Reheating
To reheat, remove plastic wrap and microwave a muffin for 15-20 seconds or warm it in a 350°F (175°C) oven for about 10 minutes. This gentle warming revives the cream cheese filling’s softness and brings out the pumpkin’s spice nuances beautifully.
FAQs
Can I use canned pumpkin for this Pumpkin Cream Cheese Muffins Recipe?
Absolutely! Canned pumpkin puree works perfectly and is the most convenient option. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Is it okay to substitute the vegetable oil with butter?
You can substitute melted butter for vegetable oil, but it may make the muffins a bit denser. Vegetable oil keeps them moist and tender, which is ideal for this recipe’s texture.
How do I prevent the cream cheese filling from leaking out?
Use a spoon to gently layer the cream cheese filling between the pumpkin batter without mixing them. Filling just at the center and topping with batter helps trap it inside while baking.
Can I make these muffins gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add some separately to help maintain the muffins’ structure.
What is the best way to tell when the muffins are done?
Insert a toothpick near the edge of the muffin, avoiding the cream cheese portion. If it comes out with a few moist crumbs but no batter, they are perfectly baked.
Final Thoughts
This Pumpkin Cream Cheese Muffins Recipe is a warm hug on a chilly day, combining soft pumpkin cake, a luscious cream cheese center, and a crunchy cinnamon topping in every single bite. I promise, once you try them, these muffins will become your go-to recipe for fall mornings and cozy afternoons. So go ahead—bake a batch, share with friends, and savor the deliciousness that only homemade baked treats can deliver!
Print
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin and classic fall spices with a luscious cream cheese filling and a crumbly cinnamon streusel topping. Perfect for breakfast, brunch, or a cozy snack, these moist and tender muffins deliver a delightful mix of creamy and crumbly textures in every bite.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and even baking.
- Mix Dry Ingredients for Batter: In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients for Batter: In a separate bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Incorporate Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently mix until just combined to avoid overmixing which can make the muffins tough.
- Prepare Cream Cheese Filling: Beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy, making a luscious filling for the muffins.
- Make Streusel Topping: In a small bowl, mix flour, granulated sugar, and cinnamon. Cut in the cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs, creating a crumbly and buttery streusel topping.
- Assemble Muffins: Spoon 2 tablespoons of the pumpkin batter into each muffin liner. Add a spoonful of cream cheese filling in the center, then top with another tablespoon of pumpkin batter. Sprinkle the streusel topping generously over each muffin for texture and added flavor.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. This ensures the muffins are fully cooked but still moist.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, helping them set and making them easier to handle.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the batter to keep the muffins tender.
- Use fresh pumpkin puree for best flavor; canned pumpkin works well too.
- The streusel topping can be made ahead and stored in the fridge until ready to use.
- For a richer flavor, you can substitute vegetable oil with melted butter.
