These pumpkin cream cheese muffins are the perfect treat for fall, combining the warmth of pumpkin spices with a luscious cream cheese center. They’re ideal for breakfast, a snack, or a lunchbox addition, and the delightful aroma of cinnamon and pumpkin pie spice will fill your kitchen.
Why You’ll Love This Recipe:
- Moist and fluffy texture
- Bursting with pumpkin flavor
- Creamy, sweet cream cheese filling
- Easy to prepare, perfect for the holiday season
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ cups pumpkin puree (not pie filling)
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tsp all-purpose flour
- Pinch of salt
How to Make Pumpkin Cream Cheese Muffins:
Step-by-Step Instructions:
- Prepare the Oven: Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, egg, melted butter, and vanilla extract.
- Combine: Stir the wet mixture into the dry ingredients just until combined. Be careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about two-thirds full.
- Cream Cheese Filling: In a separate bowl, mix softened cream cheese, powdered sugar, flour, and a pinch of salt. Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped.
- Add Filling: Pipe 1-2 tablespoons of the cream cheese filling into the center of each muffin.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Don’t overmix the batter; it will result in dense muffins.
- Make sure the cream cheese is softened before mixing to get a smooth filling.
- You can add a streusel topping for extra crunch and sweetness if desired.
Details:
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- For a healthier version, you can substitute part of the sugar with honey or maple syrup.
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
Frequently Asked Questions:
Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Can I freeze the muffins?
While it’s possible to freeze them, the cream cheese filling might become soggy once thawed, so it’s best to enjoy them fresh.
Storage Instructions:
- Refrigerator: Store the muffins in an airtight container in the fridge for up to 4 days.
- Freezing: It’s not recommended to freeze due to the cream cheese filling’s texture after thawing.
Related Recipes:
If you loved these muffins, try out these other recipes:
Conclusion:
These pumpkin cream cheese muffins are a delightful fall treat that combines spiced pumpkin goodness with a creamy surprise. Enjoy them with a warm cup of coffee or tea!
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Pumpkin Cream Cheese Muffins
Description
These pumpkin cream cheese muffins are the perfect treat for fall, combining the warmth of pumpkin spices with a luscious cream cheese center. They’re ideal for breakfast, a snack, or a lunchbox addition, and the delightful aroma of cinnamon and pumpkin pie spice will fill your kitchen.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ cups pumpkin puree (not pie filling)
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
Instructions
- Prepare the Oven: Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, egg, melted butter, and vanilla extract.
- Combine: Stir the wet mixture into the dry ingredients just until combined. Be careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about two-thirds full.
- Cream Cheese Filling: In a separate bowl, mix softened cream cheese, powdered sugar, flour, and a pinch of salt. Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped.
- Add Filling: Pipe 1-2 tablespoons of the cream cheese filling into the center of each muffin.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier version, you can substitute part of the sugar with honey or maple syrup.
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
