Soft, warmly spiced, and filled with creamy cheesecake goodness, these Pumpkin Cream Cheese Muffins are a cozy bakery-style treat for fall. 🎃🧁

Soft, warmly spiced, and filled with creamy cheesecake goodness, these Pumpkin Cream Cheese Muffins are a cozy bakery-style treat that you will love during fall. Enjoy their sweet scent and delightful taste, making them perfect for breakfast or a snack! For another delicious option, check out these Keto Cinnamon Cream Cheese Muffins which offer a different flavor twist.

Why Make This Recipe

These Pumpkin Cream Cheese Muffins are a fantastic way to embrace the flavors of autumn. You’re not just getting pumpkin spice; the cream cheese adds a rich creaminess that makes each bite melt in your mouth. Plus, they are easy to make and perfect for sharing with family and friends. You may also find Pumpkin Cream Cheese Dream Bars useful.

How to Make Pumpkin Cream Cheese Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup unsalted butter, melted
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and spices.
3. In another bowl, whisk together melted butter, pumpkin, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate bowl, mix the cream cheese with powdered sugar until smooth.
6. Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then top with more batter until three-quarters full.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool in the pan for a few minutes before transferring to a wire rack.

While you are baking these muffins, why not explore a no-bake option? Consider trying this No-Bake Eclair Cake with Cream Cheese for an easy and delightful dessert.

How to Serve Pumpkin Cream Cheese Muffins

These muffins taste best warm or at room temperature. Serve them with a cup of coffee or tea, or enjoy them on their own. You can also sprinkle some powdered sugar on top for an extra touch of sweetness.

How to Store Pumpkin Cream Cheese Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Pumpkin Cream Cheese Muffins

1. Ensure your cream cheese is at room temperature to make it easier to mix.
2. Don’t overmix the batter; it should be combined but still slightly lumpy.
3. Add chopped nuts or chocolate chips to the muffin batter for added texture and flavor.

Variation

For a unique twist, consider adding dried cranberries or swapping out pumpkin puree for sweet potato puree. These small changes can create a different flavor experience.

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 your recipe.

2. How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, they are done baking.

3. Can I make these muffins dairy-free?

Yes, you can substitute butter with a dairy-free alternative and use non-dairy cream cheese.

Conclusion

These Pumpkin Cream Cheese Muffins are not only delicious but also offer an easy way to enjoy fall flavors. If you want to enhance your baking skills, consider enrolling in baking classes. You can also discover more about delectable treats by exploring local bakeries. To learn more about getting started with baking, visit the blog of Holly Honeychurch. Happy baking!

Pumpkin Cream Cheese Muffins

Soft, warmly spiced muffins filled with creamy cheesecake goodness, perfect for breakfast or a snack during fall.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Bakery

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 0.25 teaspoon cloves

Wet Ingredients

• 0.5 cups unsalted butter, melted
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 0.25 cups powdered sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and spices.
3. In another bowl, whisk together melted butter, pumpkin, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate bowl, mix the cream cheese with powdered sugar until smooth.

Baking

1. Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then top with more batter until three-quarters full.
2. Bake for 18-20 minutes or until a toothpick comes out clean.
3. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins taste best warm or at room temperature. Serve them with coffee or tea, or enjoy them on their own. Sprinkle some powdered sugar on top for an extra touch of sweetness. Ensure your cream cheese is at room temperature for easier mixing. Don’t overmix the batter; it should be combined but still slightly lumpy. Add nuts or chocolate chips for extra texture.