Pumpkin cream cheese muffins are a seasonal favorite, especially popular during the fall months when pumpkin-flavored treats are in high demand. With the warmth of pumpkin and spices, paired with the tangy richness of cream cheese, these muffins offer a delightful balance of flavors. They are perfect for breakfast, an afternoon snack, or even as a light dessert.
Whether you’re grabbing one on the go or savoring them fresh out of the oven, pumpkin cream cheese muffins bring the cozy, comforting flavors of autumn into every bite. As pumpkins are synonymous with fall, these muffins are the perfect treat for pumpkin lovers. Plus, their attractive cream cheese swirl adds both flavor and a beautiful visual appeal, making them a hit at gatherings and brunches.
Benefits of Using Pumpkin in Baking
Pumpkin is not only delicious but also packed with health benefits, making it a fantastic ingredient in baked goods. Rich in vitamins A, C, and E, as well as potassium and fiber, pumpkin adds a nutritious element to recipes. These nutrients contribute to overall health, promoting good vision, skin, and immune function. Additionally, pumpkin is low in calories, making it a healthier alternative to traditional baking fats like butter or oil.
In terms of texture, pumpkin puree brings a natural moisture to baked goods, helping to create soft and tender muffins. This moisture also means less reliance on oils or butter, making the muffins feel lighter without sacrificing flavor. When it comes to flavor, pumpkin’s mildly sweet and earthy profile blends beautifully with spices like cinnamon, nutmeg, and ginger, evoking the warmth and coziness of autumn. Altogether, pumpkin’s nutritional value and its ability to enhance the texture and flavor of baked goods make it an ideal ingredient for muffins.
The Perfect Cream Cheese Filling
Cream cheese is the perfect counterbalance to the sweet, spiced flavor of pumpkin. Its slight tanginess cuts through the richness, creating a delicious contrast that enhances the overall taste of the muffin. The smooth, creamy texture of cream cheese provides a luscious center that makes each bite indulgent.
To achieve the perfect cream cheese filling, it’s important to start with softened cream cheese. This makes it easier to mix with sugar and other flavorings, ensuring a smooth, creamy consistency. Many recipes recommend mixing the cream cheese with powdered sugar and vanilla extract to add a subtle sweetness and extra flavor. The consistency of the filling is key; it should be firm enough to stay centered in the muffin but not so stiff that it becomes difficult to pipe or spoon into the batter.
The cream cheese adds a rich, creamy texture to the muffins, breaking up the denser texture of the pumpkin batter. It serves as the perfect bridge between sweet and tangy, making these muffins more than just your average pumpkin treat.
Key Ingredients Breakdown
- Pumpkin Puree: The star ingredient of the muffins, pumpkin puree provides the essential flavor and moisture. Both fresh and canned pumpkin puree can be used, but canned pumpkin is often more convenient and has a consistent texture. If using fresh pumpkin, it should be roasted and pureed until smooth. Avoid pumpkin pie filling, which contains added sugars and spices that will alter the taste of the muffins.
- Spices: A key component of pumpkin-flavored baked goods is the classic “pumpkin spice” blend, typically made up of cinnamon, nutmeg, ginger, and cloves. These spices enhance the natural sweetness of the pumpkin while providing warmth and depth. You can either use a pre-made pumpkin spice mix or combine these individual spices to suit your taste preferences.
- Cream Cheese: Softened cream cheese is ideal for the filling. Full-fat cream cheese will result in a richer and creamier filling, while low-fat versions may be used if you prefer a lighter option. Make sure to bring the cream cheese to room temperature before mixing to achieve the best consistency.
- Flour and Leavening Agents: All-purpose flour is typically used for the base of the muffin batter. Baking powder and baking soda are both necessary for the muffins to rise properly, creating a light and fluffy texture. The balance of these agents ensures that the muffins have enough lift without becoming too dense.
- Sweeteners: A combination of brown sugar and granulated sugar works well in pumpkin muffins. Brown sugar adds a hint of molasses flavor and additional moisture, while granulated sugar ensures the muffins are sweet but not overly so. Honey can be substituted for granulated sugar if you want a different flavor profile.
- Eggs and Dairy: Eggs provide structure and help bind the ingredients together. Milk or buttermilk adds additional moisture, with buttermilk adding a slight tang that complements the pumpkin and cream cheese.
Optional Add-ins and Customizations
There are plenty of ways to personalize your pumpkin cream cheese muffins to suit your preferences.
- Chocolate Chips: For an added layer of sweetness, you can stir in chocolate chips into the batter or sprinkle them on top before baking. Semi-sweet or dark chocolate works well with the flavors of pumpkin and cream cheese.
- Nuts or Dried Fruit: Walnuts or pecans add crunch and a buttery richness, while dried cranberries or raisins introduce a chewy texture and tartness that pairs beautifully with the pumpkin spice.
- Gluten-Free and Dairy-Free Options: To make the muffins gluten-free, substitute all-purpose flour with a gluten-free baking blend. For a dairy-free version, use a vegan cream cheese substitute and non-dairy milk such as almond or oat milk.
- Toppings: Consider sprinkling pumpkin seeds on top for extra crunch or making a cinnamon-sugar crumble for added texture and sweetness. These simple additions can elevate your muffins to the next level.
Recipe Instructions and Tips
Step-by-Step Guide to Making Pumpkin Cream Cheese Muffins
Step 1: Preparing the Cream Cheese Filling
To start, combine softened cream cheese, sugar (usually powdered sugar for a smooth texture), and a bit of vanilla extract in a mixing bowl. Beat until the mixture is creamy and well-blended. To make it easier to handle and prevent the cream cheese from sinking during baking, it’s a good idea to freeze or refrigerate the mixture for about 30 minutes. This will firm it up, making it easier to portion into the muffins without spreading too much during baking.
Step 2: Making the Muffin Batter
Begin by sifting the dry ingredients together: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Sifting ensures even distribution of the leavening agents and spices, helping to create a consistent batter. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, oil (or melted butter), sugars (brown and white), and vanilla extract. Once the wet ingredients are thoroughly combined, gently fold in the dry ingredients. Be careful not to over-mix, as this can result in dense, tough muffins. The batter should be thick but spoonable.
Step 3: Layering and Filling
Fill each muffin cup about halfway with the pumpkin batter. Then, take a spoonful of the chilled cream cheese mixture and place it in the center of each muffin. If desired, add another small amount of pumpkin batter on top to cover the cream cheese. The goal is to ensure the cream cheese filling is tucked into the middle of the muffin so it doesn’t spill over during baking.
Step 4: Baking Instructions
Preheat your oven to 350°F (175°C). Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin part (away from the cream cheese center) comes out clean. The tops should be slightly golden, and the muffins should feel firm to the touch. Avoid over-baking, as this can dry out the muffins.
Step 5: Cooling and Storing
Once the muffins are done, allow them to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This allows the cream cheese filling to set. Letting the muffins cool completely before storing them is essential to prevent moisture build-up, which can make them soggy. Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week.
Baking Tips for Perfect Muffins
Avoiding Over-Mixing the Batter
Over-mixing the batter is a common mistake that can result in dense, chewy muffins instead of light and airy ones. The key to achieving a tender texture is to mix the ingredients just until combined. When folding the dry ingredients into the wet mixture, use a spatula and gentle motions to incorporate them without deflating the batter. Once the flour is no longer visible, stop mixing.
Muffin Pan Preparation
To prevent sticking, you can either grease the muffin tin or use paper liners. If you’re using silicone molds, they often don’t require greasing, but it’s still a good idea to spray them lightly with non-stick cooking spray. Proper pan preparation ensures that the muffins release easily and maintain their shape.
Preventing Sinking or Spilling
To keep the cream cheese filling from sinking to the bottom, make sure the cream cheese mixture is well-chilled before adding it to the batter. You can also slightly thicken the batter by adding a bit more flour or reducing the liquid, which will help hold the filling in place. Additionally, try to avoid adding too much filling to each muffin, as it can cause overflow during baking.
Storing and Freezing Muffins
Best Practices for Refrigerating
If you plan to consume the muffins within a few days, refrigerating them is the best option. Store them in an airtight container to keep them from drying out. The cream cheese filling requires refrigeration to stay fresh. If possible, reheat muffins slightly in the microwave (for about 10-15 seconds) to regain that freshly baked warmth.
Freezing Instructions
Pumpkin cream cheese muffins freeze well and can be stored for up to 3 months. To freeze, first let the muffins cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the muffins to a freezer-safe bag or container. To reheat, you can either thaw them in the refrigerator overnight or warm them in the microwave for 20-30 seconds.
Serving Suggestions
Pumpkin cream cheese muffins are best enjoyed warm, making them a perfect pairing with a hot cup of coffee, tea, or even a pumpkin spice latte. For an extra touch of indulgence, you can serve them with a dollop of whipped cream or a spread of additional cream cheese. These muffins also make a great addition to any brunch spread, particularly during fall gatherings like Thanksgiving or Halloween. They can also be enjoyed as a grab-and-go breakfast or a cozy afternoon snack.
FAQ Section
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. To do this, roast or steam the pumpkin until tender, then puree it in a food processor until smooth. Make sure to drain any excess water from the puree before using it in the recipe, as fresh pumpkin tends to hold more moisture than canned pumpkin.
How do I keep the cream cheese filling from sinking?
The key to keeping the cream cheese filling from sinking is to chill it before adding it to the muffin batter. You can also thicken the muffin batter slightly by reducing the liquid ingredients or adding a little more flour to provide more support for the filling.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time. Store them in an airtight container in the fridge for up to a week. If you’re making them well in advance, freezing is also a great option. Simply follow the freezing instructions provided earlier.
Can I make these muffins without eggs?
Yes, you can make egg-free pumpkin cream cheese muffins by substituting each egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) or applesauce. These substitutes will change the texture slightly but still produce a delicious muffin.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked and mashed pumpkin with no added ingredients. In contrast, pumpkin pie filling contains sugar, spices, and other flavorings, which will alter the taste and sweetness of your muffins. For this recipe, always use pure pumpkin puree.
Print
Pumpkin Cream Cheese Muffins
Description
These Pumpkin Cream Cheese Muffins are the perfect blend of rich, spiced pumpkin flavor and tangy cream cheese, creating a moist, flavorful treat with a surprise creamy center. Ideal for fall or anytime you crave the warm flavors of pumpkin spice, these muffins are perfect for breakfast, a snack, or dessert. The combination of pumpkin puree and spices like cinnamon, nutmeg, and ginger fills your kitchen with the comforting aromas of autumn, while the sweetened cream cheese center adds a delightful twist to each bite.
Ingredients
Pumpkin Muffins
- 2 cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
- 15 oz Pumpkin puree 1 can of puree
- ½ cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
- ¼ cup Sour cream room temperature
- ½ cup Buttermilk room temperature
- Coarse sugar like sugar in the raw
Cream Cheese Filling
- 4 oz Cream cheese room temperature
- 2 tablespoon White granulated sugar
- 1 teaspoon All-purpose flour
- 1 teaspoon Milk
- 1 teaspoon Pure vanilla extract
Instructions
Pumpkin Muffins
-
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture.2 cups All-purpose flour,2 teaspoon Baking powder,½ teaspoon Baking soda,½ teaspoon Salt,2 teaspoon Ground cinnamon,1 teaspoon Pumpkin pie spice,¼ teaspoon Ground nutmeg,15 oz Pumpkin puree
-
In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.½ cup Unsalted butter,¾ cup Brown sugar,1 Large egg,1 teaspoon Pure vanilla extract,½ cup Buttermilk,¼ cup Sour cream
Cream Cheese Filling
-
-
Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher)
-
Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top.Coarse sugar
-
-
In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth.4 oz Cream cheese,2 tablespoon White granulated sugar,1 teaspoon All-purpose flour,1 teaspoon Milk,1 teaspoon Pure vanilla extract
-
Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins.
-
Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
-
Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.
Notes
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, for this recipe. Canned pumpkin works best for convenience, but homemade puree is also an option.
- Cream Cheese Filling: Chilling the cream cheese mixture before adding it to the muffin batter helps it stay in the center and prevents it from spreading too much during baking.
- Pumpkin Spice: You can use a pre-made pumpkin spice blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
- Batter Consistency: Be careful not to over-mix the batter when combining the wet and dry ingredients, as this can lead to dense muffins.
- Customizations: Feel free to add mix-ins like chocolate chips, nuts, or dried cranberries to the batter for extra texture and flavor. You can also top the muffins with pumpkin seeds or a cinnamon-sugar streusel for added crunch.
- Storing and Freezing: These muffins stay fresh in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, freeze the muffins and reheat as needed.