Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins Recipe

If you’re like me, there’s something magical about the smell of baked goods wafting through the house, especially when the leaves start to change color. Pumpkin Cream Cheese Muffins are a staple in our home during this cozy time of year and finding a simple recipe that the whole family loves is always a win. You see, every fall, we look forward to weekend baking days where we gather in the kitchen, and these delightful muffins quickly become the highlight.

These muffins don’t just taste amazing; they remind me of the days spent with my kids, teaching them how to stir the batter or fill the muffin cups. It’s those moments that stay with you—the laughter, the flour-covered faces, and the anticipation of pulling a warm batch from the oven. And let me tell you, once you take a bite of these Pumpkin Cream Cheese Muffins, you’ll understand why they disappear faster than you can say “fall.” They are moist, a bit sweet, with just a hint of spice, and that creamy center? Oh, it’s just heavenly.

What I love most about this recipe is how easy it is to whip up in about 45 minutes total, even if you’re busy. Plus, you might just have all the ingredients in your pantry already! So why not take a little time to create something delicious with your loved ones? I promise these muffins will become a seasonal favorite in your house too. So, let’s roll up our sleeves and dive into making these scrumptious Pumpkin Cream Cheese Muffins!

How to Make Pumpkin Cream Cheese Muffins

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Ingredients

  • 2 tablespoons whole milk
  • ¾ teaspoon baking powder
  • 1 cup pumpkin puree
  • ⅓ cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup softened butter
  • 1 ½ teaspoons vanilla extract
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup packed light brown sugar
  • 2 teaspoons pumpkin spice
  • 2 large eggs, preferably at room temperature
  • ½ cup brown sugar, packed
  • 8 ounces softened cream cheese
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 3 tablespoons melted butter
  • ¾ teaspoon ground cinnamon
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, firmly packed

Directions

Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners for easy cleanup.

For the cream cheese filling, grab a small bowl and beat the softened cream cheese until it’s smooth. Stir in the granulated sugar and a splash of vanilla, mixing until creamy. Set this aside while you prepare the muffins.

In a large bowl, cream together the butter with both sugars until fluffy. Add the eggs one at a time, ensuring they’re well mixed in before adding the next. Then, mix in the pumpkin puree and the remaining vanilla extract. Finally, add the milk and mix until combined.

In a separate bowl, combine the flour, pumpkin spice, ground cinnamon, baking powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, being careful not to overmix. Just stir until everything comes together nicely.

Fill each muffin liner with about two tablespoons of the pumpkin batter. Press down slightly in the center to create a little well, and spoon in some of that luscious cream cheese filling. Top off each muffin with more batter, filling them about three-quarters full.

For the streusel topping, combine the flour, sugars, and cinnamon in a small bowl. Add the melted butter and mix until you have a crumbly texture. Distribute this streusel evenly over the muffins.

These muffins take about 23 to 25 minutes to bake. You’ll know they’re done when the tops are golden brown and a toothpick inserted comes out with a few moist crumbs. Let them cool before enjoying!

Storing Suggestion

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be frozen for up to three months. Just thaw them at room temperature when you’re ready to enjoy them again!

Cooking Tips

If you’re looking to enhance the flavors, consider adding chopped nuts or chocolate chips to the muffin batter. For a lighter version, substitute half of the butter with applesauce. You can also experiment with different spices—vanilla or nutmeg could add a lovely twist!

Serving Suggestions

Serve these delicious muffins warm with a smear of softened butter or a dollop of whipped cream cheese on top. They pair perfectly with a hot cup of coffee or a refreshing apple cider during the fall. Your family and guests will love the cozy vibes!

Ingredient Substitutions

If you’re out of pumpkin puree, you can use applesauce or mashed bananas for a different flavor profile. You could also substitute Greek yogurt for the cream cheese in the filling for a tangy twist while keeping it creamy. Just make sure the yogurt is thick!

Seasonal Variations

In the holiday season, try adding cranberries to your muffins for a festive touch. In summer, you can swap the pumpkin for fresh zucchini or summer squash for a lighter treat. Experimenting with seasonal flavors keeps things fresh throughout the year!

Allergen Information

This recipe contains common allergens like dairy and gluten. To make it dairy-free, substitute the butter and cream cheese with plant-based alternatives. You can use gluten-free flour, ensuring that your baking powder is also gluten-free for a suitable option.

FAQ

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is often more convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.

How do I know when the muffins are done baking?

Check for doneness by inserting a toothpick into the center of a muffin; if it comes out with just a few moist crumbs, they’re ready to come out of the oven. If it’s still wet, give them a couple more minutes.

Can I make these muffins ahead of time?

Yes, you can make the muffin batter and store it in the fridge for up to 24 hours before baking. This allows for an easy morning treat! Just stir well before filling the muffin liners.

How should I store leftover muffins?

Store your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container, and they’ll last for up to three months.

What can I do if I don’t have cream cheese?

If you don’t have cream cheese, consider using mascarpone or a thick yogurt as a substitute. You can even blend ricotta cheese with a little sugar and vanilla for a makeshift cream cheese filling.

Can I use whole wheat flour for this recipe?

Yes, you can use whole wheat flour for a heartier muffin, but you might want to reduce the flour amount slightly to keep them from becoming too dense. Just be mindful that they may have a different texture compared to using all-purpose flour.

Cream Cheese Pumpkin Muffins Recipe

Pumpkin Cream Cheese Muffins

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfect for fall gatherings and cozy mornings!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cake
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 tablespoons whole milk
  • ¾ teaspoon baking powder
  • 1 cup pumpkin puree
  • 1/3 cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup softened butter
  • 1 ½ teaspoons vanilla extract
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • cup packed light brown sugar
  • 2 teaspoons pumpkin spice
  • 2 large eggs, preferably at room temperature
  • ½ cup brown sugar, packed
  • 8 ounces softened cream cheese
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 3 tablespoons melted butter
  • ¾ teaspoon ground cinnamon
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, firmly packed

Instructions
 

  • Preheat your oven to 375°F (190°C) and prepare a 12-count muffin tin by lining it with paper liners.
  • In a small bowl, smooth out the softened cream cheese using a spatula. Mix in granulated sugar and vanilla extract, stirring until creamy and uniform. Set aside.
  • In a separate large bowl, beat softened butter with both the granulated and brown sugars until the mixture is fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract. Once incorporated, pour in the milk and blend again.
  • In another bowl, whisk together the flour, pumpkin spice, ground cinnamon, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula. Be careful not to overmix; stir just until everything is combined.
  • Spoon about 2 tablespoons of the pumpkin muffin batter into each muffin liner. Use the back of a spoon to create a small well in the center. Fill each well with a heaping tablespoon of cream cheese filling. Cover the filling with more pumpkin batter, filling the liners about ¾ full.
  • Combine the flour, sugars, and cinnamon in a small bowl. Drizzle in melted butter and use your hands or a fork to mix until crumbly. Evenly distribute the streusel over the muffins.
  • Bake in the preheated oven for 23-25 minutes, until the muffin tops start to turn golden and a toothpick inserted into the center comes out with a few dry crumbs. Let the muffins cool before serving.
Keyword Cream Cheese, Pumpkin
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