Ready in: 40 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container at room temperature for up to 3 days.
Quick Answer
Whip up these Pumpkin Cream Cheese Muffins by blending spiced pumpkin batter with a creamy filling, then bake until golden brown for a delightful fall treat.
If you're like me and find yourself dreaming of the warm, spiced flavors of fall, these Pumpkin Cream Cheese Muffins are about to become your new obsession. As I strolled through the bustling streets of New York City the other day, the crisp autumn air was filled with the sweet aroma of pumpkin spice from local cafés. It got me thinking about the beloved Starbucks muffins that so many of us indulge in during this season. With Thanksgiving just around the corner and the holidays fast approaching, there's no better time to whip up a batch of these delightful muffins right in my own kitchen.
A Cozy Holiday Treat
This recipe not only brings the flavors of fall into your home but also serves as a perfect way to celebrate the season with loved ones.
Why You'll Love This Recipe
- Cozy, fall-inspired flavors that will warm your heart.
- Easy to make with simple ingredients found in your pantry.
- The delightful cream cheese filling adds a rich surprise in every bite.
- Perfect for sharing or enjoying with a warm beverage on chilly mornings.
- Freezes well, allowing you to enjoy them anytime!
Ingredients
Gather the following ingredients to make these delicious muffins:
For the Muffins:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Pumpkin Cream Cheese Muffins (Step-by-Step)
Follow these steps to create your Pumpkin Cream Cheese Muffins that will impress everyone!
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C) and lining a standard muffin tin with paper liners. This allows for easy removal without fuss later on.
Step 2: Make the Cream Cheese Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat until it's light and fluffy, about 2 minutes. The smooth texture and sweet aroma will make you want to dip your finger right into the bowl!
Step 3: Prepare the Muffin Batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. The spices will fill your kitchen with an intoxicating warmth that's quintessential to fall.
Step 4: Combine the Wet Ingredients
In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. I love the deep orange color of the pumpkin and how it glistens in the light!
Step 5: Fold the Mixtures Together
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix; you want a tender muffin. You'll know it's ready when the batter looks thick and slightly lumpy.
Step 6: Fill the Muffin Tin
Spoon a tablespoon of muffin batter into each prepared cup. Then, add a dollop (about a tablespoon) of the cream cheese filling, followed by another tablespoon of batter on top, ensuring that the filling is hidden within.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes. You'll know they are done when a toothpick inserted into the center comes out clean and the tops are golden brown. The first smell of these muffins baking is simply divine-sweet, spiced, and comforting.
Step 8: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Trust me, allowing them to cool enhances the flavors even more!
Common Mistakes to Avoid
- Overmixing the Batter: This can result in tough muffins instead of the fluffy texture we desire.
- Using Cold Ingredients: Make sure your cream cheese and eggs are at room temperature for better mixing.
- Skipping the Cream Cheese Filling: It adds a delightful surprise and creaminess that contrasts beautifully with the spiced muffin!
Tips and Tricks for Success
- Feel free to experiment by adding walnuts or chocolate chips for extra texture and flavor.
- If you want to make these ahead of time, they freeze beautifully. Just remember to wrap them tightly!
- Enjoy with a warm cup of coffee or tea for the ultimate cozy moment, especially during chilly fall mornings.
Variations
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Replace granulated sugar with brown sugar for a richer flavor.
- Add spices like ginger or allspice for an extra kick.
How to Serve
- Serve warm, straight from the oven, for the best experience.
- Pair with a dollop of whipped cream cheese on top for added indulgence.
- Enjoy with a sprinkle of cinnamon and powdered sugar for a beautiful presentation.
Make Ahead and Storage
- Make Ahead: Muffin batter can be prepared a day in advance and stored in the refrigerator.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Reheating: Warm muffins in the microwave for about 10-15 seconds for a fresh taste.
- Freezing: Muffins freeze beautifully for up to 2 months. Wrap tightly before freezing.
Recipe Notes / What I Learned
While crafting these Pumpkin Cream Cheese Muffins, I discovered how essential the quality of the pumpkin puree is. Using canned pumpkin-especially 100% pure pumpkin-can elevate your muffins' flavor profile remarkably! Baking offers so many insights, and with every batch, I fall a little more in love with the process.
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 30g carbs · 8g fat
Recipe by:
Delicious Pumpkin Cream Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat until light and fluffy.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Spoon a tablespoon of muffin batter into each prepared cup. Add a dollop of the cream cheese filling, followed by another tablespoon of batter on top.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it before adding to the batter. Canned pumpkin puree is more convenient and provides consistent flavor.
How do I store these muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Feel free to experiment by adding walnuts, chocolate chips, or any other mix-ins to enhance the flavor and texture of your muffins.
