Irresistible Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins are the ultimate fall treat that combines the warmth of spices with the creamy goodness of cream cheese. Imagine biting into a soft, moist muffin that bursts with pumpkin flavor and a surprise creamy center that just might make you swoon. mini pumpkin churros recipe.

Every time I whip up these delightful muffins, I’m transported back to cozy autumn afternoons spent in the kitchen, laughter echoing as my family dives into their first bite. cozy autumn pizza pumpkins These muffins are perfect for crisp mornings or festive gatherings; they promise an explosion of flavors that will keep everyone coming back for more.

I remember one Thanksgiving when I brought these muffins to the family gathering. They disappeared faster than you can say “pumpkin spice,” leaving me with nothing but crumbs and the sweet satisfaction of happy faces.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade pumpkin puree; both work wonders in adding moisture and flavor.
• All-Purpose Flour: I prefer using unbleached flour for a heartier texture in baked goods.
• Granulated Sugar: This sweetener balances the spices and enhances the overall flavor profile.
• Baking Soda: Essential for giving your muffins that lovely rise; check expiration dates for best results.
• Ground Cinnamon: A warm spice that complements pumpkin beautifully—don’t skimp on this!
• Ground Nutmeg: Just a pinch adds depth; opt for freshly grated if you can.
• Cream Cheese: Softened cream cheese is key for that delightful center; use full-fat for creaminess.
• Eggs: Large eggs provide structure; room temperature eggs blend smoothly into the batter.
• Vanilla Extract: A splash of pure vanilla elevates flavors; it’s worth using real extract over imitation.
• Vegetable Oil: Ensures moist muffins; feel free to substitute with melted coconut oil if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with cooking spray to prevent sticking.

Mix Dry Ingredients Delightfully: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined—your kitchen will smell amazing!

Create the Pumpkin Base: In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well blended—this will be your flavorful base.

Combine Mixtures Gently: Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix or your muffins may become tough—keep some lumps!

Prepare Cream Cheese Filling: In a separate bowl, beat softened cream cheese with a bit of sugar until creamy. This will be your tasty surprise center.

Fill Muffin Tins Creatively: Spoon about two-thirds of the batter into each muffin cup. Add a dollop of cream cheese filling on top before covering with remaining batter—like hiding treasure!

Bake and Enjoy Aromatically!: Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool slightly before devouring—if you can wait!

These Pumpkin Cream Cheese Muffins are sure to bring joy whether they grace your breakfast table or serve as an afternoon pick-me-up. pumpkin cheesecake cookies The rich flavors combined with the whimsical surprise of cream cheese create a memorable experience every time! Halloween mummy breakfast rolls.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While it warms up, mix your dry ingredients separately to ensure even distribution before folding them into the wet mixture.

Add Your Touch

Feel free to swap out regular flour for whole wheat or add chocolate chips for an indulgent twist. Adding nuts can also give a delightful crunch.

Storing & Reheating

Store leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer freshness. Reheat in the microwave for about 15-20 seconds.

Baking these muffins always brings back fond memories of cozy autumn mornings with my family, enjoying warm treats over coffee while sharing stories.

FAQ

Can I use canned pumpkin for pumpkin cream cheese muffins?

For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Yes, canned pumpkin works perfectly and saves time while baking delicious muffins.

How do I make these muffins gluten-free?

Simply substitute all-purpose flour with a gluten-free blend in the recipe for great results.

What can I add to enhance the flavor of my muffins?

Consider adding spices like nutmeg or ginger for an extra depth of flavor in your muffins.

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Pumpkin Cream Cheese Muffins

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• Author: Ava Mack
• Total Time: 35 minutes
• Yield: Makes about 12 muffins 1x

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Description

Indulge in the cozy flavors of autumn with these Pumpkin Cream Cheese Muffins. Soft and moist, each muffin is filled with rich pumpkin flavor and a delightful cream cheese center that adds a creamy surprise to every bite. Perfect for breakfast or as a sweet snack, these muffins are sure to be a hit at any gathering.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 oz softened cream cheese
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ⅓ cup vegetable oil

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined (lumps are okay).
5. In a separate bowl, beat cream cheese with a bit of sugar until creamy for the filling.
6. Fill each muffin cup two-thirds full with batter, add a dollop of cream cheese filling on top, then cover with remaining batter.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (85g)
• Calories: 250
• Sugar: 14g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: - For extra flavor, consider adding chocolate chips or nuts to the batter. - Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage. - Ensure all ingredients are at room temperature for better mixing results.