These Pumpkin Cream Cheese Filled Muffins are soft, fluffy, and packed with fall flavor! The sweet, creamy filling pairs perfectly with the spiced pumpkin batter. Yum!
Every bite feels like a cozy hug. I love warming them up for breakfast; they disappear so fast, it’s like magic! 🎃✨
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. If you need a gluten-free option, try a 1:1 gluten-free flour blend. I’ve done this before with great results!
Pumpkin Puree: Canned pumpkin is super convenient, but if you prefer fresh, cook and puree pumpkin flesh. It has a richer flavor, which I really like for fall recipes.
Cream Cheese: Full-fat cream cheese works best for a creamy filling. If you need a lighter option, you can use Neufchâtel cheese, which has less fat and still gives a good flavor.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates that warm fall flavor. Feel free to adjust the spices based on your taste. I sometimes add a pinch of allspice for extra depth!
What’s the Best Way to Ensure a Fluffy Muffin Texture?
Getting the right muffin texture is all about mixing the ingredients correctly. Here are some tips:
- Mix dry and wet ingredients separately, then combine gently. Overmixing can create dense muffins.
- Be sure to fill muffin cups halfway with batter before adding cream cheese; this helps to keep them from overflowing.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, but not wet batter.
Following these tips helps achieve that light and fluffy muffin everyone loves!
How to Make Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 20-25 minutes to bake, making a total of about 40-50 minutes before you can enjoy them. If you let them cool for a bit after baking, it’ll be worth the wait as they set beautifully!
Step-by-Step Instructions:
1. Prep the Muffin Tin:
First things first, preheat your oven to 350°F (175°C). Grab a 12-cup muffin tin and line it with paper liners or lightly grease the cups. This will help ensure your muffins come out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, salt, and all those wonderful spices: cinnamon, nutmeg, ginger, and cloves. This will smell amazing and set the tone for your muffins!
3. Combine Wet Ingredients:
In another bowl, take the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk them together until you have a nice, smooth mixture. This is the heart of your muffins!
4. Combine Dry and Wet Mixtures:
Now, pour your wet mixture into the dry ingredients. Gently mix them together with a spatula until just combined. Remember, don’t overmix—it’s okay if a few lumps remain!
5. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese until it’s nice and smooth. Add the sugar, egg yolk, and vanilla extract. Mix everything until it’s creamy and fully combined—it should look delicious!
6. Make the Topping:
In a small bowl, mix together the cinnamon and sugar for the topping. This will add a sugary crunch to the muffins.
7. Fill the Muffin Cups:
Start by filling each muffin cup about halfway with the pumpkin batter. Next, add about a tablespoon of the cream cheese filling on top of the batter in each cup. Don’t worry if it spills a little; it’s all part of the deliciousness!
8. Top Them Off:
Cover the cream cheese filling with more pumpkin batter, filling the muffin cups nearly to the top. Lastly, sprinkle a generous amount of the cinnamon sugar mixture on each muffin.
9. Bake:
Pop the muffin tin into the oven and bake for 20-25 minutes. Keep an eye on them! They’re done when a toothpick inserted near, but not in, the cream cheese filling comes out clean.
10. Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. They’re delicious warm or at room temperature. Enjoy every bite of your fall treats!
These Pumpkin Cream Cheese Filled Muffins are truly a delightful way to celebrate the season! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast, scoop out, and puree it until smooth. This can give a richer flavor compared to canned pumpkin.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature or warm them in the microwave before enjoying!
Can I Substitute the Cream Cheese Filling?
Yes! If you’re looking for a lighter option, try using Greek yogurt or mascarpone cheese. Both can offer a creamy texture while adding a different flavor profile.
What Can I Do If the Muffins Are Too Dense?
If your muffins turn out dense, it may be due to overmixing or measuring the flour incorrectly. Make sure to gently fold the wet and dry ingredients together and fluff up the flour before measuring to prevent this from happening again!
