These pumpkin cream cheese filled muffins are a tasty treat for fall! Soft and fluffy, they have a sweet surprise in the middle that makes each bite so delicious.
I love how easy they are to whip up, and the smell while baking is pure autumn magic. Enjoy them with a warm drink—trust me, your taste buds will thank you! 🎃☕
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin works wonderfully for its convenience and consistent flavor. If you prefer fresh, you can use homemade pumpkin purée, just ensure it’s well-pureed and not too watery.
Cream Cheese: Full-fat cream cheese gives the best flavor and creaminess. If you’re watching calories, consider using reduced-fat cream cheese instead. Or, for a dairy-free option, swap with coconut cream or a vegan cream cheese spread.
Spices: Ground spices like ginger and nutmeg are key to that fall flavor. If you don’t have ground nutmeg, you can skip it or add a pinch more cinnamon. Pumpkin pie spice can also be a great all-in-one substitute.
Oil: Vegetable oil keeps the muffins moist. You can also use melted coconut oil or applesauce for a lighter option, just remember that applesauce may alter the flavor slightly.
How Do I Ensure My Muffins Are Moist and Fluffy?
The texture of your muffins is super important! First, mix the dry and wet ingredients just until combined. Overmixing can lead to dense muffins. Also, be sure not to overbake. A toothpick should come out clean from the edges, but moist crumbs are totally fine.
- Preheating the oven is crucial for proper baking—don’t skip this step!
- When combining, use a gentle folding motion to keep the batter light.
- Using room temperature ingredients, like eggs and cream cheese, helps everything blend smoothly.
Following these tips will help you achieve soft, fluffy muffins throughout! Enjoy baking and sharing these delightful pumpkin treats!
How to Make Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Optional Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and 20-25 minutes to bake. Total time including cooling is around 45 minutes. The end result is worth every minute!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Muffin Tin:
First, set your oven to 350°F (175°C). Line a muffin tin with paper liners to make it easy to get those muffins out once they’re baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves. This blend will give your muffins that warm, cozy flavor!
3. Combine the Wet Ingredients:
In a larger bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix it well until the mixture is nice and smooth.
4. Combine Dry and Wet Ingredients:
Now, take the bowl with your dry ingredients and gradually add it to the wet mixture. Stir gently until just combined. Remember, don’t overmix—this will keep your muffins fluffy!
5. Prepare the Cream Cheese Filling:
In a separate bowl, mix the softened cream cheese with sugar and vanilla extract until it’s creamy and smooth. This will be the delightful surprise in your muffins!
6. Fill the Muffin Cups:
Using a spoon, add about 1 to 2 tablespoons of the pumpkin batter into each muffin cup. Then, scoop about 1 tablespoon of the cream cheese mixture into the center of each muffin. Cover the cream cheese with another 1 to 2 tablespoons of pumpkin batter so it’s completely hidden.
7. Add Optional Topping:
If you want a little extra sweetness and crunch, mix the sugar and cinnamon together and sprinkle it on top of each muffin before baking.
8. Bake the Muffins:
Now it’s time to bake! Put the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them, and do the toothpick test—if it comes out clean from the edge, they’re done!
9. Cool and Enjoy!
Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These pumpkin cream cheese filled muffins are not only a treat for your taste buds, but they also fill your home with that delightful fall aroma. Perfect for sharing with family and friends or enjoying yourself!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure it’s well cooked and blended to avoid excess moisture in your muffins. Fresh pumpkin can have a slightly different flavor, but it’s just as delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them in a sealed bag for up to 3 months. Just thaw at room temperature when ready to enjoy!
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free option, you can substitute cream cheese with vegan cream cheese or even coconut cream for a different flavor. Just ensure whatever you use is soft enough to blend well with sugar and vanilla.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter and cream cheese filling ahead of time. Just cover them separately and store in the fridge for up to 24 hours before baking. This makes it easy to have freshly baked muffins in the morning!
