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For these tasty muffins, you will need the following items: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ginger powder - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon lemon juice You can make your muffins even better with these extras: - Chopped nuts like walnuts or pecans - Chocolate chips for a sweet twist - Dried cranberries for a tart flavor - A sprinkle of pumpkin seeds on top Choosing great ingredients makes a big difference. Here are my tips: - Flour: Use fresh, unbleached all-purpose flour for the best texture. - Pumpkin: Canned pumpkin should be 100% pumpkin, not pie filling. - Spices: Fresh spices add more flavor, so check the dates on the jars. - Cream Cheese: Choose full-fat cream cheese for a rich filling. - Eggs: Look for farm-fresh eggs, as they improve taste and texture. Your ingredients matter! Invest a little time to pick the best ones, and your muffins will shine. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Next, line a muffin tin with paper liners. If you don't have liners, lightly grease the cups with cooking spray. This helps the muffins release easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Then, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ginger powder. This blend gives your muffins great flavor. Set this bowl aside for now. In a large mixing bowl, beat together ½ cup of granulated sugar and ½ cup of brown sugar with 2 large eggs. Mix until the mixture looks light and fluffy. Then, add 1 cup of canned pumpkin puree, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir these ingredients until they are well combined. For the cream cheese filling, take a small bowl and mix 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of lemon juice. Blend until smooth. This filling adds a nice tang to the muffins. Now, it's time to assemble the muffins. Spoon a tablespoon of the pumpkin batter into each muffin cup. Next, add a small dollop of the cream cheese mixture in the center of the batter. Cover the cream cheese with another tablespoon of pumpkin batter. This layering makes each bite a delight. Place the muffin tin in the oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean, with just a few crumbs sticking to it. Once baked, let the muffins cool in the tin for about 5 minutes. Carefully move them to a wire rack to cool completely. For serving, enjoy them warm. You can dust them with powdered sugar or add a dollop of whipped cream for a festive touch. To keep your muffins light, measure flour correctly. Use a spoon to fill your measuring cup. Avoid packing the flour down. Also, do not over-mix your batter. Stir gently until the ingredients just blend. A few lumps are fine. This helps keep air in the batter for fluffiness. Start by mixing wet ingredients first. Beat the sugars and eggs until fluffy. Then, slowly add the pumpkin and oil. Mix until smooth. For dry ingredients, whisk them in a separate bowl. Gradually fold the dry mix into the wet mix. This method helps avoid lumps and keeps the batter airy. You can add chocolate chips or nuts for extra flavor. Consider using spices like allspice or cloves. They add warmth and depth to the muffins. You can also swap some pumpkin puree for mashed banana. This gives a nice twist to the flavor. Adjusting the sugar can also make them less sweet. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-packaged ones. This will enhance the aromatic profile of your muffins. Check for Doneness: To ensure your muffins are baked perfectly, use a toothpick to test for doneness. A few moist crumbs should cling to the toothpick. Chill Cream Cheese: For a richer cream cheese filling, chill the cream cheese mixture before adding it to the batter. This helps it maintain its shape while baking. Experiment with Toppings: Get creative with toppings! Consider adding chopped nuts, chocolate chips, or a sprinkle of oats on top of the muffins before baking for added texture. {{image_2}} To make vegan pumpkin muffins, swap the eggs for flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Let it sit for 5 minutes to thicken. For the cream cheese filling, opt for vegan cream cheese. This keeps the flavor and texture close to the original. For gluten-free muffins, replace all-purpose flour with a gluten-free blend. Ensure the blend has xanthan gum for structure. You can also use almond flour or oat flour for a different flavor. Be sure to check that your baking powder is gluten-free as well. You can spice up your muffins by adding chocolate chips or nuts. Try mixing in some chopped walnuts or pecans for crunch. Cinnamon and nutmeg are great, but consider adding a dash of cardamom or cloves for warmth. If you want a sweeter touch, fold in some dried cranberries or raisins. Each twist brings something fun and new to your pumpkin muffins. To keep your pumpkin cream cheese muffins fresh, first let them cool. Place them in an airtight container. This helps keep moisture in and prevents them from drying out. You can also use a zip-top bag. Just make sure to squeeze out the air before sealing. Store them at room temperature for up to three days. Freezing is a great option if you can't eat all the muffins right away. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy, just thaw them on the counter overnight. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This makes them warm and soft again. If you want a quicker option, use the microwave. Heat each muffin for about 15-20 seconds. Enjoy your delicious muffins! Yes, you can use other purees. Applesauce or sweet potato puree works well. These will change the flavor but still keep the muffins moist. These muffins stay fresh for about 3 days at room temperature. You can store them in an airtight container. If you keep them in the fridge, they last about a week. If you want a dairy-free option, try using silken tofu or a vegan cream cheese. Greek yogurt can also work for a tangy flavor. To cut down on sweetness, reduce the granulated sugar by a quarter cup. You can also use unsweetened applesauce to replace some sugar. Absolutely! Bake mini muffins for about 12-15 minutes. Keep an eye on them to ensure they don’t overbake. They make great snacks or treats! Making pumpkin cream cheese muffins is simple and fun. You need fresh ingredients for the best flavor. Follow the steps to mix, bake, and enjoy delicious muffins. Use my tips to avoid dense muffins and try fun variations. Store your muffins right to keep them fresh. With these ideas, you can customize your baking. Dive in, mix it up, and enjoy the process! Your muffins will impress friends and family.

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with pumpkin and a creamy cheese center, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ginger powder
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger powder. Set aside.
  • In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Add the pumpkin puree, vegetable oil, and vanilla extract, mixing until well combined.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid over-mixing; some lumps are okay.
  • In a small bowl, combine the cream cheese, powdered sugar, and lemon juice. Mix until smooth and well blended.
  • Spoon a tablespoon of pumpkin batter into each muffin cup. Add a small dollop of the cream cheese mixture in the center, followed by another tablespoon of batter on top, ensuring the cream cheese is covered.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (with a few crumbs from the pumpkin batter).
  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve muffins warm, dusted with powdered sugar and garnished with whipped cream or a slice of pumpkin.
Keyword cream cheese, muffins, pumpkin