These Pumpkin Cream Cheese Filled Muffins are a cozy treat, perfect for fall! Soft pumpkin muffins hide a creamy cheese filling that makes each bite a little celebration.
You can’t go wrong with the combination of pumpkin and cream cheese—it’s like a warm hug in muffin form! I love enjoying these with a cup of coffee on crisp mornings. ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great in these muffins, but you can also roast and puree your own pumpkin if you prefer a homemade touch. Just make sure it’s well-mashed and not too watery.
Cream Cheese: You can use low-fat cream cheese if you’re looking to lighten things up. For a dairy-free option, try using a vegan cream cheese alternative!
Sugars: The mix of granulated and brown sugar gives a lovely flavor. If you want to switch things around, coconut sugar or maple sugar can be a fun, healthier swap.
Spices: If you don’t have all the spices on hand, feel free to use pumpkin pie spice instead. It’s a quick shortcut that still brings all the right flavors.
How Do You Mix Wet and Dry Ingredients Without Overmixing?
Combining wet and dry ingredients is crucial for fluffy muffins. Here’s how to do it right:
- First, gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together.
- Stir just until you can’t see any dry flour. It’s okay if some lumps remain—this helps keep the muffins soft!
- Avoid vigorous stirring or beating, as it can overdevelop the gluten and lead to tough muffins.
Remember, less is more when it comes to mixing—this makes all the difference in texture!
How to Make Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time, plus a bit of cooling time afterwards. In total, you can have these delicious muffins ready in about 1 hour. Perfect for a quick breakfast or a delightful snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Prepare the Cream Cheese Filling:
In a medium bowl, use an electric mixer to beat the softened cream cheese with the sugar, egg, and vanilla extract until it’s nice and smooth. Set this delicious mixture aside for later.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and spices (cinnamon, nutmeg, cloves, and salt) to combine. This helps make sure everything is evenly mixed!
4. Mix the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), brown sugar, granulated sugar, eggs, and vanilla extract until you have a smooth mixture.
5. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the dry mixture. Stir carefully with a spatula just until everything is combined. It’s okay if there are a few lumps—don’t overmix, or your muffins might be tough!
6. Assemble the Muffins:
Using a spoon or scoop, fill each muffin cup about ⅓ full with the pumpkin batter. Then, add about 1 tablespoon of the cream cheese filling in the center of each muffin. Top with a little more pumpkin batter until the cups are about ¾ full.
7. Add the Cinnamon Sugar Topping:
In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Brush the tops of the muffin batter with melted butter, then sprinkle on the cinnamon sugar mixture generously.
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the muffin (but not into the cream cheese) comes out clean.
9. Cool the Muffins:
Once baked, let the muffins cool in the tin for around 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful bite!
These Pumpkin Cream Cheese Filled Muffins are soft, spiced, and sure to be a favorite. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and puree it. Just make sure to drain any excess moisture for the best texture. You’ll need about 1 cup of pureed fresh pumpkin.
What Should I Do If I Don’t Have Cream Cheese?
If you’re out of cream cheese, you can substitute it with Greek yogurt or ricotta cheese for a similar creamy texture. For a nondairy option, look for vegan cream cheese alternatives available in stores.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Make These Muffins Gluten-Free?
Yes! To make them gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your other ingredients, like baking powder, are also gluten-free.
