Go Back
To make these tasty muffins, you will need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 cup pumpkin puree (canned or fresh) - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk Knowing how to convert measurements helps when you want to adjust the recipe. Here are some quick conversions: - 1 cup = 240 ml - 1 teaspoon = 5 ml - 1 tablespoon = 15 ml If you need to make less or more, just adjust these amounts. For example, if you want to make six muffins, cut the ingredients in half. Choosing the right ingredients is key for great muffins. Here are some tips: - Flour: Use fresh all-purpose flour. Check the date on the package. - Pumpkin Puree: If using canned, look for 100% pumpkin. Avoid added sugars. - Spices: Fresh spices give strong flavor. Check your spice cabinet for age. - Cream Cheese: Choose full-fat cream cheese for a rich taste and smooth texture. - Eggs: Use large, fresh eggs for the best results. They help with moisture and rise. Following these tips ensures your muffins are delicious and have the best texture. Enjoy your baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step warms up the oven, ensuring even baking. Next, line a standard muffin tin with cupcake liners. This makes for easy removal and adds a fun touch to your muffins. In a medium bowl, whisk together the dry ingredients. Use 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Set this mixture aside. In a larger bowl, combine 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar, 1/2 cup of vegetable oil, and 2 large eggs. Use a whisk to mix until the ingredients blend smoothly. Then, add 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Stir gently until the mixture is smooth. For the cream cheese filling, take 4 oz of softened cream cheese and place it in a small bowl. Add 1/4 cup of powdered sugar and 1 tablespoon of milk. Mix until you get a creamy and smooth consistency. This filling adds a rich layer to your muffins. Fill each muffin liner halfway with the pumpkin batter. Use about 1 tablespoon for each liner. Then, add a teaspoon of the cream cheese mixture in the center of each muffin. Finally, top with more pumpkin batter until the liners are about two-thirds full. This layering creates a delightful surprise in every bite. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, cozy aroma filling your kitchen! To get the best texture, do not overmix the batter. Mix just until the dry and wet ingredients blend together. A few lumps are okay. This keeps your muffins light and fluffy. Also, make sure your ingredients are at room temperature. This helps them combine better and rise nicely. If you need to change the recipe, you have options. For gluten-free muffins, use a gluten-free flour blend. You can swap the eggs for flaxseed meal mixed with water for a vegan version. Just mix 1 tablespoon of flaxseed with 3 tablespoons of water for each egg. For a lower sugar option, try using applesauce instead of granulated sugar. You can add fun flavors to your muffins. Try adding chocolate chips or chopped nuts for extra crunch. Dried cranberries or raisins add sweetness. You can also mix in some orange zest for a fresh twist. Just be sure to keep the total add-ins to about 1 cup. This keeps the texture balanced and delicious. Pro Tips Room Temperature Ingredients: Ensure your cream cheese is at room temperature for easy blending, resulting in a smoother filling. Avoid Overmixing: Mix the wet and dry ingredients just until combined to keep your muffins fluffy and tender. Use Canned Pumpkin: Canned pumpkin puree is convenient and gives consistent results. Just be sure it’s 100% pumpkin, not pumpkin pie filling. Cool Before Serving: Let the muffins cool completely on a wire rack to enhance their flavor and texture before serving. {{image_4}} You can easily add chocolate chips to your pumpkin cream cheese muffins. Just mix in 1/2 cup of semi-sweet chocolate chips into the batter before baking. The warm chocolate adds rich flavor. It balances the sweetness of the pumpkin and cream cheese. Each bite becomes a delightful treat! If you need a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good structure for muffins. Use the same amount, 1 cup. The taste will still be yummy. You can enjoy these muffins without gluten and still get the same great flavors. To make these muffins vegan, change a few ingredients. Replace eggs with flax eggs or applesauce. Use non-dairy milk instead of regular milk. For cream cheese, find a vegan brand. These changes keep the muffins moist and fluffy. You get a tasty vegan version without losing flavor! To keep your muffins fresh, store them in an airtight container. You can place them at room temperature for up to three days. If you want to keep them longer, the fridge is a good option. Just make sure they are covered well to avoid drying out. Freezing is a great way to save extra muffins. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months. When you want to eat one, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15-20 seconds. These muffins shine when served warm. I like to pair them with a cup of coffee or tea. For a special touch, add a dollop of whipped cream or some maple syrup on top. Enjoying them with friends or family makes them even better! Yes, you can. I often bake these muffins a day in advance. Store them in an airtight container. They stay fresh and tasty. If you want to keep them longer, freeze them. Just thaw them before serving. Check your muffins around 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. If not, bake for an extra minute or two. Avoid overbaking; you want them moist. Absolutely! Fresh pumpkin adds great flavor. Just cook and puree the pumpkin first. It should have a smooth texture. This makes your muffins even more special and fresh. These muffins pair well with many things. Try serving them with cream cheese spread. You can also add a warm drink, like coffee or tea. A sprinkle of cinnamon on top adds a nice touch. You learned how to make tasty pumpkin cream cheese muffins. Knowing the right ingredients and their measurements is key. I shared simple steps for mixing, baking, and storing your muffins. Don't forget the tips for great texture and fun variations! These muffins taste great fresh or frozen. Now it’s time for you to bake and enjoy these yummy treats!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with pumpkin puree and a creamy cream cheese center, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for your batter.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until evenly blended. Set this dry mixture aside for later use.
  • In a large mixing bowl, combine the granulated sugar, packed brown sugar, vegetable oil, and the eggs. Use a whisk to blend the ingredients together until they create a smooth and cohesive mixture.
  • Incorporate the pumpkin puree and vanilla extract into the mixture, stirring gently until fully combined and the mixture is smooth in texture.
  • Slowly add the dry ingredients from the first bowl into the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are perfectly fine.
  • In a separate small bowl, blend the softened cream cheese, powdered sugar, and milk until you achieve a smooth and creamy consistency.
  • For assembly, fill each muffin liner about halfway with the pumpkin batter. Then, carefully add about a teaspoon of the cream cheese mixture right in the center of each muffin. Finally, top off with more pumpkin batter until the liners are filled about two-thirds of the way.
  • Place the muffin tin in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Once the muffins have cooled, lightly dust them with powdered sugar for an elegant finish. Arrange them on a rustic wooden platter and, for an extra autumnal touch, garnish with a few cinnamon sticks around the muffins. Enjoy your delightful creations!
Keyword autumn, baking, cream cheese, muffins, pumpkin