These moist pumpkin cream cheese muffins are a perfect treat for fall! They are soft, fluffy, and filled with a creamy surprise in the middle that makes every bite special.
Who can resist the yummy combo of pumpkin and cream cheese? I swear, my family always fights over the last muffin. Don’t worry, I usually lose that battle! 😂
Making these muffins is super easy! I just mix the ingredients, fill them with cream cheese, and bake. It’s fun to whip up a batch and enjoy them fresh out of the oven!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient here, but you can also use homemade puree if you have pumpkin on hand. Just roast and blend it until smooth. It gives a fresh flavor!
Flour: All-purpose flour is best for texture, but you can substitute whole wheat flour for added nutrition. Just be aware that it might make the muffins denser.
Cream Cheese: If you’re looking for a lighter option, you could use low-fat cream cheese. For a dairy-free version, try using a vegan cream cheese alternative; just remember the taste and texture will vary a bit.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves is what makes this muffin special. You can play with the amounts or substitute all the spices with pumpkin pie spice for convenience!
How Do You Swirl the Cream Cheese Perfectly?
Swirling the cream cheese in the muffins is what makes them extra special! Here’s a simple way to do it:
- First, fill muffin liners halfway with pumpkin batter.
- Then, add a tablespoon of cream cheese mixture right in the center of each muffin.
- Top it off with more pumpkin batter to fill the liners about ¾ full.
- To create the swirl, take a butter knife or skewer and gently drag it through the batter and cream cheese. Don’t overdo it! You want distinct swirls.
This technique gives a lovely marbled look while ensuring that creamy filling is throughout each muffin!
Moist Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1â…” cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 (15-ounce) can pumpkin puree (about 1¾ cups)
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 25 minutes for baking. So, in total, you’ll need about 40 minutes to make these delicious muffins! Just make sure to cool them for a bit before enjoying.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners to get ready for the batter.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This combo brings all the warm flavors of fall!
3. Combine the Wet Ingredients:
In a separate bowl, whisk the eggs until they are well combined. Add in the pumpkin puree, vegetable oil, and vanilla extract, mixing until smooth. This is where the magic begins!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are okay!
5. Prepare the Cream Cheese Swirl:
In a medium bowl, beat the softened cream cheese until it’s smooth. Add the granulated sugar, egg, and vanilla extract, and beat until creamy and light. This will be your delectable cream cheese layer.
6. Fill the Muffin Liners:
Fill each muffin liner about halfway with the pumpkin batter. You want enough room for that wonderful cream cheese swirl!
7. Add the Cream Cheese Mixture:
Carefully spoon about 1 tablespoon of the cream cheese mixture right in the center of each muffin. This is where the creamy center comes from!
8. Top with Remaining Batter:
Top each muffin with more pumpkin batter until the liners are about ¾ full. This helps to cover the cream cheese and adds to the muffin’s height.
9. Create a Swirl:
Using a butter knife or skewer, gently swirl the cream cheese through the pumpkin batter. You want a pretty marbled effect without mixing it too much.
10. Add Topping (Optional):
If you want an extra special touch, sprinkle a cinnamon-sugar mixture on top of each muffin for added flavor and a lovely finish.
11. Bake the Muffins:
Put the muffin pan in the oven and bake for 22-25 minutes, or until a toothpick inserted into the muffin comes out clean (just avoid the cream cheese!).
12. Cool Down:
Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
13. Serve and Enjoy:
Serve these muffins warm or at room temperature. They’re perfect for breakfast, a snack, or dessert! Enjoy these scrumptious treats filled with that creamy, tangy surprise!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may result in a denser muffin, but it will add nutritional value.
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week, or freeze them for up to 3 months!
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just give it a good stir before baking. Alternatively, you can bake them in advance and reheat them in the oven or microwave when you’re ready to enjoy!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can use applesauce, mashed bananas, or even sweet potato puree as a substitute. Just keep in mind this will change the flavor slightly!
