Oh my goodness, let me tell you about my absolute favorite fall baking discovery – these pumpkin cream cheese muffins! There’s something magical about that moment when warm pumpkin spice meets tangy cream cheese in every bite. I still remember the first time I made them – my kitchen smelled like autumn heaven, and my family devoured the whole batch before they even cooled properly. Now these muffins have become our go-to treat when the leaves start turning. They’re perfect for breakfast with coffee or as an afternoon pick-me-up when you need that cozy pumpkin fix.
Why You’ll Love These Pumpkin Cream Cheese Muffins
Let me count the ways these little beauties will steal your heart! First off, that irresistible moist texture – the pumpkin puree keeps them tender for days. Then there’s the spice blend – just enough cinnamon, nutmeg and cloves to make your kitchen smell like fall, but not so much it overpowers the creamy filling. Best part? They come together so easily, even when you’re half-awake on a Saturday morning. Trust me, one bite and you’ll be hooked!
Ingredients for Pumpkin Cream Cheese Muffins
Okay, let’s gather our goodies! I’ve learned the hard way that having everything prepped makes these muffins come together like a dream. We’ll split this into two parts – the spiced pumpkin batter and that luscious cream cheese surprise in the middle.
For the Muffin Batter:
- 1 3/4 cups all-purpose flour (spoon and level it – don’t pack it down!)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (use the good stuff!)
- 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy)
- 1/2 teaspoon ground cloves
- 1 cup pumpkin puree (not pie filling – we want pure pumpkin)
- 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
- 2 large eggs (room temperature works best)
- 1 cup granulated sugar (pack it lightly when measuring)
For the Cream Cheese Filling:
- 8 ounces cream cheese (full-fat, softened – take it out an hour before)
- 1/4 cup granulated sugar
- 1 large egg yolk (save the white for an omelet!)
See? Nothing too crazy, just simple ingredients that create magic together. Now let’s get mixing!
How to Make Pumpkin Cream Cheese Muffins
Alright, let’s dive into the fun part – bringing these pumpkin cream cheese muffins to life! I’ve made this recipe dozens of times, and I’ve learned all the little tricks that make them turn out perfect every time. Just follow these steps, and you’ll be enjoying warm, spiced muffins with that dreamy cream cheese center before you know it.
Preparing the Muffin Batter
First things first – preheat that oven to 375°F (190°C) and line your muffin tin with paper liners. Trust me, you don’t want to skip this step! Now grab two bowls – one for dry ingredients, one for wet. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in one bowl. In the other, mix the pumpkin puree, oil, eggs, and sugar until just combined. Here’s the key – gently fold the dry ingredients into the wet until barely mixed. Lumps are okay! Overmixing makes tough muffins, and we want these babies tender.
Making the Cream Cheese Filling
While your oven heats up, let’s make that luscious filling. Grab your softened cream cheese (if you forgot to take it out, 15 seconds in the microwave helps), sugar, and egg yolk. Beat them together with a hand mixer or by hand until silky smooth – no lumps allowed here! You’re looking for a consistency like thick yogurt. Pro tip: scrape down the sides of the bowl halfway through to make sure everything gets incorporated evenly.
Assembling and Baking
Now for the fun assembly! Spoon about a tablespoon of batter into each muffin cup – just enough to cover the bottom. Then add a dollop (about 2 teaspoons) of that glorious cream cheese mixture right in the center. Top with more batter until cups are about 3/4 full. Don’t worry about perfect layers – the cream cheese will find its way during baking. Pop them in the oven for 20-25 minutes. You’ll know they’re done when the tops spring back lightly and a toothpick inserted near (but not into) the cream cheese comes out clean. Let them cool for 5 minutes in the pan, then transfer to a wire rack. Try to wait at least 10 minutes before eating – that cream cheese center stays lava-hot!
Tips for Perfect Pumpkin Cream Cheese Muffins
After burning way too many batches (oops!), I’ve nailed down the secrets to pumpkin cream cheese muffin perfection. First – please, please use room temp ingredients! Cold eggs and cream cheese just won’t blend right. Second, when layering, think “sandwich” – too much batter underneath and your cream cheese sinks straight to the bottom. And here’s my favorite trick – store leftovers in the fridge wrapped tightly, then microwave for 10 seconds before eating. Pure bliss!
Pumpkin Cream Cheese Muffins Variations
You know what I love about this recipe? It’s like a blank canvas for all your fall baking creativity! If you’re going gluten-free, swap in a 1:1 gluten-free flour blend – just add an extra tablespoon of pumpkin puree to keep things moist. Walnuts or pecans folded into the batter add wonderful crunch. Feeling adventurous? Try a sprinkle of brown sugar streusel on top before baking. My neighbor swears by adding mini chocolate chips to the batter (though I’m team cream cheese purist!). The possibilities are endless!
Storing and Reheating Pumpkin Cream Cheese Muffins
Here’s the scoop on keeping these muffins tasting fresh! Store them in an airtight container at room temperature for up to 2 days – any longer and they’ll need refrigeration. In the fridge, they’ll stay delicious for about 5 days. When you’re ready to enjoy, just pop one in the microwave for 10-15 seconds to bring back that just-baked warmth. The cream cheese center gets all dreamy and soft again – pure heaven!
Pumpkin Cream Cheese Muffins Nutrition
Now, I’m no nutritionist, but here’s what I’ve figured out about these delicious muffins after lots of, uh, *research* (wink). Each muffin comes in at about 280 calories – not bad for such a satisfying treat! You’re looking at 14g of fat (5g saturated), 35g carbs with 2g fiber, and 4g protein per muffin. Remember, these are just estimates – your exact numbers might vary slightly depending on ingredients. But let’s be real – when that pumpkin spice and cream cheese combo hits your taste buds, you won’t be thinking about numbers!
Frequently Asked Questions
Can I freeze pumpkin cream cheese muffins?
Absolutely! These freeze like a dream. Just wrap cooled muffins tightly in plastic wrap, then in foil. They’ll keep for up to 3 months in the freezer. When the craving hits, thaw overnight in the fridge or zap one in the microwave for 30 seconds straight from frozen.
What if I don’t have all the spices?
No worries! Cinnamon is the MVP here – you can use 2 teaspoons of cinnamon alone in a pinch. But that blend of cinnamon, nutmeg and cloves really makes the flavor special. If you’ve got pumpkin pie spice, use 2 teaspoons of that instead.
Can I use low-fat cream cheese?
You can, but full-fat gives that irresistible creamy texture. With low-fat, the filling might be slightly runnier. If you go that route, try adding an extra tablespoon of sugar to help thicken it up.
Why did my cream cheese sink to the bottom?
Ah, the classic muffin mystery! Make sure your batter isn’t too thin (measure flour correctly!) and don’t overfill the cups. That bottom layer of batter acts like a safety net for the filling. Also, resist opening the oven door too early – that rush of cold air can cause sinking. For more baking tips, check out this guide on ingredient substitution.
Irresistible Pumpkin Cream Cheese Muffins in 7 Simple Steps
- Total Time: 40 mins
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious pumpkin cream cheese muffins perfect for breakfast or a snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sugar
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
Instructions
- Preheat oven to 375°F. Line muffin tin with paper liners.
- Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In another bowl, whisk pumpkin puree, oil, eggs, and sugar.
- Combine wet and dry ingredients until just mixed.
- Beat cream cheese, sugar, and egg yolk until smooth.
- Fill muffin cups halfway with batter. Add a spoonful of cream cheese mixture.
- Top with remaining batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin muffins, cream cheese muffins, breakfast muffins