Jump to Recipe Print RecipeAs the leaves turn and the crispness of fall fills the air, I find myself longing for warm, homemade goodies. One of my absolute favorites that brings the season to life is Pumpkin Cream Cheese Muffins. These delightful morsels not only showcase the beloved flavors of autumn but are also incredibly simple to whip up, making them perfect for both novice and experienced bakers alike. With a creamy, tangy filling that surprises with every bite, these muffins are a cozy upgrade to your usual treat. Plus, they take just about 50 minutes, so you can enjoy the delicious aroma without the hassle of complicated recipes. Who needs a coffee shop when you can have fresh-baked pumpkin perfection in your own kitchen? Are you ready to dive into this fall baking adventure? Why are Pumpkin Cream Cheese Muffins irresistible? Moist and Flavorful: These muffins are bursting with pumpkin goodness, enhanced by a creamy, tangy cream cheese filling that creates a delightful surprise in every bite. Quick and Easy: In just 50 minutes, you can go from mixing ingredients to savoring these cozy treats—a fraction of the time it takes to bake a pie! Versatile Delight: Whether you prefer them gluten-free or dairy-free, this recipe easily adapts to meet your dietary needs without sacrificing flavor. Perfect for Sharing: Bring a batch to gatherings or family breakfasts; they’re sure to impress friends and loved ones. Elevate your baking game alongside favorites like Blueberry Crisp Cheesecake and Double Chocolate Muffins. A Touch of Spice: With hints of cinnamon, nutmeg, and cloves, each muffin embodies the essence of autumn, warming your heart and home. Enjoy! Pumpkin Cream Cheese Muffin Ingredients For the Cream Cheese Filling Cream Cheese – Provides a rich, tangy filling; ensure it’s softened for easy mixing. Granulated Sugar – Adds sweetness to the filling, balancing the cream cheese’s tang. Egg Yolk – Binds the filling; use large eggs for the best results. Vanilla Extract – Enhances the cream cheese flavor with a hint of sweetness. For the Muffin Batter All-Purpose Flour – The base for the muffins; can be substituted with a gluten-free blend if needed. Baking Soda – Essential for the muffins to rise; ensure it’s fresh for optimal results. Salt – Balances flavors and enhances sweetness in baked goods. Ground Cinnamon, Nutmeg, Ginger, Cloves – Adds the classic pumpkin spice flavor; adjust spices according to your preference. Granulated Sugar & Brown Sugar – Sweetens the batter; brown sugar adds moisture and a caramel hint. Canned Pumpkin Puree – The primary flavor component; be sure to use 100% pure pumpkin for best taste. Vegetable Oil – Keeps muffins moist; melted coconut oil is a great substitute. Eggs – Provides moisture and structure; room temperature eggs mix better. For the Frosting Unsalted Butter – Creates a creamy base for frosting; must be softened for easy blending. Powdered Sugar – Sweetens and thickens the frosting; sift to avoid lumps. Additional Vanilla Extract – Boosts flavor and complements the sweetness. Salt – A pinch balances the frosting’s sweetness for a well-rounded taste. Embrace the warmth of fall with these Pumpkin Cream Cheese Muffins, a treat that’ll become a cozy favorite in your home! Step‑by‑Step Instructions for Pumpkin Cream Cheese Muffins Step 1: Preheat the Oven and Prepare the Muffin Tin Begin by preheating your oven to 350°F (175°C). While the oven is warming up, line a 12-cup muffin tin with paper liners. This will help prevent sticking and make for easy cleanup later on. Make sure to set your ingredients out so you’re ready to start mixing! Step 2: Make the Cream Cheese Filling In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat the mixture using an electric mixer until it’s completely smooth and creamy, which should take about 2-3 minutes. Add the egg yolk and vanilla extract, mixing until well combined. Cover the bowl with plastic wrap and refrigerate while you prepare the muffin batter. Step 3: Combine the Dry Ingredients In another medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and the ground spices—cinnamon, nutmeg, ginger, and cloves. This step is crucial, as evenly distributing the leavening agent and spices will ensure your Pumpkin Cream Cheese Muffins are perfectly flavored. Set this bowl aside to focus on the wet ingredients next. Step 4: Mix the Wet Ingredients In a large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and additional vanilla extract until the mixture is smooth and fully combined. This should take about 2-3 minutes. The wet mixture will be rich and vibrant, showcasing the lovely pumpkin color, and will provide a fantastic base for your muffins. Step 5: Make the Muffin Batter Gently fold the dry ingredient mixture into the wet mixture using a spatula, being careful not to overmix. The batter should be just combined and slightly lumpy to ensure fluffy muffins. Set aside the batter for a moment while we prepare to assemble our delicious Pumpkin Cream Cheese Muffins. Step 6: Assemble the Muffins Spoon the muffin batter into the prepared liners, filling them halfway. Next, add a heaping teaspoon of the chilled cream cheese filling in the center of each muffin cup. Then, top with more muffin batter until the liners are about 3/4 full. This layering will create a delightful surprise in every bite of your muffins! Step 7: Bake the Muffins Place the muffin tin in the preheated oven and bake for 18-22 minutes. When done, a toothpick inserted into the muffins should come out clean, apart from any cream cheese filling. The muffins will have risen nicely and should have a golden-brown hue, indicating they’re perfectly baked and ready for cooling. Step 8: Cool the Muffins Once baked, remove the muffins from the oven and let them cool in the pan for about 5-10 minutes. After that, carefully transfer the muffins to a wire rack to cool completely. Skipping this step may lead to soggy bottoms instead of the delightful texture you desire! Step 9: Prepare the Frosting While the muffins cool, you can whip up the frosting. In a mixing bowl, beat the softened unsalted butter and cream cheese together until fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar and mix until smooth and creamy, then add the additional vanilla extract and a pinch of salt. This frosting will be light and deliciously sweet, perfect for your muffins! Step 10: Frost the Muffins Once the Pumpkin Cream Cheese Muffins are completely cool, spread or pipe the cream cheese frosting onto the tops of each muffin. Feel free to get creative with your frosting technique, whether you prefer a simple spread or a decorative design. These beauties are now ready to be enjoyed warm or at room temperature! What to Serve with Pumpkin Cream Cheese Muffins? As you savor the delightful flavors of pumpkin in these treats, consider pairing them with comforting sides and drinks that enhance your cozy experience. Creamy Mashed Potatoes: Their buttery richness balances the sweet, spiced muffins perfectly, making every bite feel indulgent. A dollop of gravy can elevate the experience further. Warm Apple Cider: A steaming cup of spiced apple cider complements the pumpkin flavor beautifully and brings warmth to chilly fall mornings. Maple Glazed Bacon: The savory-sweet combination of crispy bacon glazed with maple syrup serves as a delightful contrast to the muffins’ sweetness. Butternut Squash Soup: This velvety soup offers a warm, savory note that pairs wonderfully with the muffins. The seasonal squash flavor ties everything together, creating a harmonious meal. Homemade Whipped Cream: A dollop of fresh whipped cream on the side introduces a light, airy texture that complements the richness of the muffins while enhancing their sweetness. Chai Latte: The aromatic spices of chai add a zing to your pumpkin muffins and create a comforting drink perfect for cozy moments at home. These pairings will not only elevate your Pumpkin Cream Cheese Muffins but also create a delightful fall feast that warms the heart and home! Make Ahead Options These Pumpkin Cream Cheese Muffins are a fantastic choice for meal prep enthusiasts! You can prepare the cream cheese filling up to 24 hours in advance; just store it in an airtight container in the refrigerator to keep it fresh. Additionally, you can mix the dry and wet muffin ingredients separately and refrigerate them for up to 3 days. When you’re ready to bake, simply combine the mixtures, assemble the muffins as instructed, and pop them in the oven. This approach saves you valuable time on busy mornings while ensuring your muffins are just as delicious as freshly baked treats! Pumpkin Cream Cheese Muffins Variations Feel free to get creative and tailor these muffins to your taste or dietary needs—there’s a world of delicious possibilities! Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend for a safe and scrumptious alternative. These muffins remain just as moist and flavorful. Dairy-Free: Use vegan cream cheese and plant-based butter in the frosting. You won’t lose any of that rich creaminess! Spice It Up: Add a pinch of cayenne pepper or a few crushed red pepper flakes to the batter for a delightful, unexpected kick. This twist creates a stunning contrast to the sweetness of the pumpkin. Nutty Additions: Stir in chopped pecans or walnuts into the batter for an added crunch and earthiness that pairs beautifully with the pumpkin flavors. Pumpkin Puree Substitution: If you’re feeling adventurous, swap canned pumpkin with homemade puree. Just ensure it’s well-drained to avoid excess moisture in your muffins. Mini Muffins: Use a mini muffin tin for bite-sized delights! Just be sure to adjust your baking time to about 10-12 minutes for these tasty treats. They’re perfect for sharing! Frosting Variations: Mix in cocoa powder to the frosting for a chocolate twist. Chocolate and pumpkin are a match made in heaven—think of it as a dessert for true chocolate lovers. Muffin Toppers: For an extra layer of cinnamon goodness, sprinkle some cinnamon sugar on top before baking. It adds a lovely touch right before they go into your oven, giving them a nice sweet crust. Whether you’re gearing up for family gatherings or simply enjoying a cozy day at home, these Pumpkin Cream Cheese Muffins will brighten any occasion. If you’re a fan of flavor, consider trying them alongside other tempting treats like Potato Cheese Sticks or indulge in a slice of Honey Cheesecake Salted. Happy baking! How to Store and Freeze Pumpkin Cream Cheese Muffins Fridge: Store frosted muffins in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Freezer: Unfrosted muffins can be frozen for up to 2 months. Place them in a freezer-safe bag or airtight container. To enjoy, simply thaw at room temperature or warm in the microwave. Reheating: To reheat, place muffins in the microwave for about 15-20 seconds. If frozen, let them thaw overnight in the fridge before reheating to maintain their delicious texture. Room Temperature: Unfrosted muffins can be kept at room temperature for up to 2 days in an airtight container. Enjoy them fresh or warmed for a comforting treat! Expert Tips for Pumpkin Cream Cheese Muffins Room Temperature Ingredients: Ensure all dairy products, including cream cheese and butter, are at room temperature for a smoother consistency when mixing. Avoid Overmixing: Gently fold the wet and dry ingredients together. Overmixing can lead to dense muffins instead of the light, fluffy texture you desire. Sift for Smoothness: Always sift powdered sugar for the frosting to avoid lumps, ensuring the creamy topping is light and delightful. Testing for Doneness: Insert a toothpick into the muffins; it should come out clean except for the cream cheese filling to confirm they’re baked perfectly. Garnishing: For a bakery-style look, sprinkle cinnamon sugar on top of the frosted muffins to add extra flavor and visual appeal. Storage Tips: Store frosted muffins in the refrigerator for up to 3 days, allowing them to reach room temperature before serving for the best taste. Unfrosted muffins can be frozen for up to 2 months. Enjoy these Pumpkin Cream Cheese Muffins anytime! Pumpkin Cream Cheese Muffins Recipe FAQs What type of pumpkin puree should I use? Absolutely! For the best flavor, always use 100% pure canned pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could alter the taste of your muffins. How should I store my Pumpkin Cream Cheese Muffins? Store frosted muffins in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture; they’re even more delightful when enjoyed slightly warmed! Can I freeze these muffins? Yes, unfrosted Pumpkin Cream Cheese Muffins can be frozen for up to 2 months! Just place them in a freezer-safe bag or airtight container. When you’re ready to indulge, let them thaw at room temperature or warm them in the microwave for a quick treat. What if my muffins don’t rise properly? If your muffins don’t rise, it could be due to stale baking soda. Always ensure that your baking soda is fresh, as it’s essential for proper leavening. Additionally, avoid overmixing the batter; it should be slightly lumpy to retain lightness. Are these muffins suitable for people with dietary restrictions? Yes! This pumpkin cream cheese muffin recipe can easily adapt to gluten-free and dairy-free diets. Substitute all-purpose flour with a gluten-free blend and use vegan cream cheese and plant-based butter for the frosting to make them suitable for everyone. What can I do if my cream cheese filling is too runny? If your cream cheese filling seems too runny, it may not have been fully softened or mixed well. To remedy this, simply chill it in the refrigerator for 10-15 minutes to help thicken it before using. It should be creamy but not too soft for the best results. Pumpkin Cream Cheese Muffins for Cozy Fall Mornings No ratings yet Delicious Pumpkin Cream Cheese Muffins are perfect for cozy fall mornings, showcasing the flavors of autumn in a simple recipe. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 22 minutes minsCooling Time 10 minutes minsTotal Time 50 minutes mins Servings: 12 muffinsCourse: BreakfastCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cream Cheese Filling8 oz Cream Cheese softened1/4 cup Granulated Sugar1 large Egg Yolk1 tsp Vanilla ExtractFor the Muffin Batter2 cups All-Purpose Flour can substitute with gluten-free blend1 tsp Baking Soda fresh1/2 tsp Salt2 tsp Ground Cinnamon1/2 tsp Ground Nutmeg1/4 tsp Ground Ginger1/4 tsp Ground Cloves1/2 cup Granulated Sugar1/2 cup Brown Sugar lightly packed1 cup Canned Pumpkin Puree 100% pure1/2 cup Vegetable Oil can use melted coconut oil2 large Eggs room temperatureFor the Frosting4 oz Unsalted Butter softened2 cups Powdered Sugar sifted1 tsp Additional Vanilla Extract1 pinch Salt Equipment muffin tinMixing bowlsElectric MixerwhiskSpatulaPlastic Wrap Method Step-By-Step InstructionsPreheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy, then add the egg yolk and vanilla extract. Refrigerate.In another bowl, whisk together the flour, baking soda, salt, and spices.In a large mixing bowl, whisk the sugars, pumpkin puree, vegetable oil, eggs, and additional vanilla until smooth.Gently fold the dry ingredients into the wet mixture until just combined.Spoon the muffin batter into the liners halfway, add cream cheese filling, then top with more batter until 3/4 full.Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack.For the frosting, beat the butter and cream cheese until fluffy, then add powdered sugar, vanilla, and salt, mixing until smooth.Frost the cooled muffins and enjoy them warm or at room temperature. Nutrition Serving: 1muffinCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 404IUVitamin C: 1mgCalcium: 45mgIron: 1mg NotesStore frosted muffins in the fridge for up to 3 days. Unfrosted muffins can be frozen for up to 2 months. Allow muffins to reach room temperature before serving for the best flavor. Tried this recipe?Let us know how it was!
