If you are craving a cozy, comforting treat that perfectly captures the flavors of fall, this Pumpkin Cream Cheese Muffins Recipe is exactly what you need. These muffins are wonderfully moist with a tender crumb, thanks to the rich pumpkin puree and a balance of warm spices. The surprise cream cheese filling creates a luscious, tangy center that pairs beautifully with the sweet batter. Whether you crave a brunch treat or a delightful afternoon snack, these muffins offer an irresistibly soft texture and a beautiful burst of flavor in every bite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is straightforward, and each one plays a vital role in creating the perfect balance of texture, taste, and pumpkin-spiced warmth throughout these delightful muffins.
- 2 cups All-purpose flour: The foundation that gives structure to your muffins.
- 2 tsp Baking powder: Helps the muffins rise beautifully and become fluffy.
- 1/2 tsp Baking soda: Works with the acidic ingredients to create lightness.
- 1/2 tsp Salt: Enhances all the flavors and balances the sweetness.
- 2 tsp Ground cinnamon: Adds that quintessential warm spice note.
- 1 tsp Pumpkin pie spice: A blend that brings cozy spice depth that screams fall.
- 1/4 tsp Ground nutmeg: Adds a subtle nutty warmth and complexity.
- 15 oz Pumpkin puree (1 can of puree): Provides moisture, warmth, and vibrant color throughout.
- 1/2 cup Unsalted butter (melted and cooled): Delivers richness and tender crumb texture.
- 3/4 cup Brown sugar (packed light or dark): Adds natural sweetness with a hint of molasses.
- 1 Large egg (room temperature): Binds ingredients and helps with texture and rise.
- 1 tsp Pure vanilla extract: Brings a sweet fragrant note that complements pumpkin perfectly.
- 1/4 cup Sour cream (room temperature): Adds tanginess and extra moisture.
- 1/2 cup Buttermilk (room temperature): Tenderizes and adds a subtle tang that balances the sweetness.
- Coarse sugar (like sugar in the raw): Sprinkled on top for a delightful crunchy finish.
- 4 oz Cream cheese (room temperature): The luscious center that contrasts the pumpkin batter.
- 2 TBSP White granulated sugar: Sweetens the cream cheese filling perfectly.
- 1 tsp All-purpose flour: Helps thicken the cream cheese filling for the perfect consistency.
- 1 tsp Milk: Adds smoothness to the cream cheese filling.
- 1 tsp Pure vanilla extract: Infuses the cream cheese filling with beautiful aromatic flavor.
How to Make Pumpkin Cream Cheese Muffins Recipe
Step 1: Prepare Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg until everything is evenly combined. This ensures that each muffin gets a perfect, even burst of spice and texture. Next, place the pumpkin puree on a plate and blot with paper towels about four times to soak up some of the extra moisture—this helps your muffins turn out moist but not soggy.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the melted and cooled butter, pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk. Whisk everything together until smooth and well blended. The combination of these ingredients results in a luscious batter that promises tender, flavorful muffins.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to denser muffins, and we want these to be light and airy.
Step 4: Prepare Your Oven and Muffin Pan
Preheat your oven to 425℉. Line a 12-cup muffin tin with 6 liners, spacing them out to give your muffins room to rise tall and proud. This little trick really helps create those bakery-style high tops that look just irresistible.
Step 5: Scoop the Batter and Add Coarse Sugar
Using a large cookie scoop, drop a heaping amount of batter into each muffin liner. Then, sprinkle a small pinch of coarse sugar over the tops for a subtle crunch that contrasts wonderfully with the soft muffin.
Step 6: Prepare the Cream Cheese Filling
In a small bowl, beat together the cream cheese, white sugar, flour, milk, and vanilla extract on high speed until silky smooth. This creamy, tangy filling is what sets these muffins apart and makes the Pumpkin Cream Cheese Muffins Recipe truly unforgettable.
Step 7: Fill the Muffins
Transfer the cream cheese filling into a piping bag. Center the tip of the bag in each muffin and gently squeeze until a dollop of cream cheese appears in the middle of the batter. Use all the filling evenly across the 12 muffins—you’ll love the surprise inside every bite.
Step 8: Bake to Perfection
Bake the muffins at 425℉ for 8 minutes to get that initial rise and a golden top, then lower the temperature to 350℉ and bake for an additional 6 to 8 minutes. Check doneness by inserting a toothpick in the batter portion—it should come out clean or with a few moist crumbs, never wet batter.
Step 9: Cool Before Serving
Once baked, let the muffins rest in the pan for 10 minutes to set their shape before transferring them to a cooling rack. These muffins taste best when cooled completely and stored in the fridge, which also allows the cream cheese center to firm up just right.
How to Serve Pumpkin Cream Cheese Muffins Recipe
Garnishes
For a finishing touch, a light dusting of powdered sugar or a drizzle of maple glaze can elevate your Pumpkin Cream Cheese Muffins Recipe to dessert-worthy status. You might even sprinkle a few toasted pumpkin seeds on top for a little festive crunch that complements the soft texture.
Side Dishes
Pairing these muffins with a hot cup of coffee, chai tea, or even a spiced latte makes for the perfect breakfast or mid-morning snack. For a heartier spread, serve alongside scrambled eggs or a fresh fruit salad to balance the rich, sweet flavors.
Creative Ways to Present
Try slicing the muffins in half and toasting them lightly for a warm, melty take on a cream cheese-filled treat. Alternatively, serve them with a small dollop of whipped cream or flavored butter—like cinnamon honey butter—for a decadent bakery-style experience at home.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cream Cheese Muffins Recipe can be stored in an airtight container in the fridge for up to 4 days. The cream cheese filling stays fresh, and chilling enhances the flavors even more. Just make sure they are completely cooled before storing to prevent sogginess.
Freezing
If you want to keep these muffins around longer, freeze them individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. When you’re ready to indulge, thaw them overnight in the fridge or at room temperature for a few hours.
Reheating
Reheat chilled or thawed muffins in a toaster oven or conventional oven at 350℉ for about 5 to 7 minutes. This will warm them through without drying them out. Avoid microwaving if possible, as it can make the texture rubbery or overly soft.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! If you want to use fresh pumpkin, roast and puree it first. Just be sure to reduce the moisture by draining or blotting as directed, so your muffins don’t turn out too wet.
Can these muffins be made dairy-free?
You can swap the butter for a dairy-free alternative and use coconut milk or almond milk mixed with a bit of lemon juice in place of buttermilk. Use dairy-free cream cheese as well to keep that creamy center.
How do I know when the muffins are baked through?
The best test is inserting a toothpick into the muffin (avoiding the cream cheese spot). It should come out clean or with just a few moist crumbs, never wet batter.
Can I make these muffins without the cream cheese filling?
Absolutely! They’ll still be delicious pumpkin muffins, just without that creamy surprise center. You can also add nuts or chocolate chips for an alternate twist.
What’s the best way to prevent these muffins from sinking in the middle?
Make sure not to overmix the batter and bake with the oven temperature starting high at 425℉, then lowering it as directed. This initial heat boost helps the muffins rise quickly and set firmly to hold their shape.
Final Thoughts
This Pumpkin Cream Cheese Muffins Recipe is truly a treasure for any pumpkin lover, bringing together a tender, spiced batter and a dreamy cream cheese center that makes every bite pure joy. Whether you’re baking for a special occasion or a simple cozy moment at home, these muffins are sure to bring smiles and warm your heart. Give them a try—you’ll be sharing the recipe with friends before you know it!
Print
Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Pumpkin Cream Cheese Muffins with a soft, spiced pumpkin base and a rich, creamy cheese filling. These muffins feature a perfect balance of warm autumn spices and a sweet cream cheese center, making them an ideal treat for fall or any time you crave a cozy baked good.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
Wet Ingredients
- 15 oz Pumpkin puree (1 can)
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed (light or dark)
- 1 Large egg, room temperature
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 1/2 cup Buttermilk, room temperature
Cream Cheese Filling
- 4 oz Cream cheese, room temperature
- 2 TBSP White granulated sugar
- 1 tsp All-purpose flour
- 1 tsp Milk
- 1 tsp Pure vanilla extract
Toppings
- Coarse sugar (like sugar in the raw) for sprinkling on top
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Set this dry mix aside.
- Prepare Pumpkin Puree: Place the pumpkin puree on a plate and press a paper towel onto it about 4 times to absorb excess moisture. This step helps avoid soggy muffins.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, pumpkin puree, brown sugar, egg, vanilla extract, sour cream, and buttermilk until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir together until just combined. Be careful not to overmix to keep the muffins tender.
- Prepare Oven and Muffin Liners: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 muffin liners spaced apart, allowing room for muffins to rise high.
- Scoop Muffin Batter: Using a large cookie scoop, place a heaping scoop of muffin batter into each muffin liner. Sprinkle coarse sugar on top of each for a delightful crunch.
- Make Cream Cheese Filling: In a small bowl, use a hand mixer to beat the cream cheese, granulated sugar, flour, milk, and vanilla extract on high speed until smooth and creamy.
- Fill Muffins with Cream Cheese: Transfer the cream cheese mixture into a piping bag. Insert the tip into the center of each muffin batter portion and squeeze until a dollop appears in the middle. Use all the filling evenly among the 12 muffins.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 8 minutes to help them rise, then reduce the oven temperature to 350°F (175°C). Continue baking for another 6-8 minutes until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool Muffins: Allow the muffins to cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely. These muffins taste best when chilled before serving.
Notes
- Pressing excess moisture out of the pumpkin puree prevents soggy muffins.
- Spacing muffin liners helps muffins rise higher and evenly.
- Do not overmix the batter to keep muffins tender and light.
- These muffins are best served cold after refrigeration to enhance flavor and texture.
- You can substitute canned pumpkin puree with homemade pumpkin puree, just ensure it is well drained.
