Pumpkin Cream Cheese Muffins

Now that fall is here, it means the return of pumpkin-flavored everything! Pumpkin has such a cozy, warm spice that perfectly suits the season. If you want to step up your muffin game, this is the recipe for you. Add a creamy cream cheese center for extra texture and richness. Try this easy pumpkin cream cheese muffin for your next fall dessert!

Ingredients

• 1 cup pumpkin puree
  • Provides moisture, natural sweetness, and for the fall flavor.
• 1 stick (½ cup) unsalted butter, melted and cooled
  • Adds moisture and richness
• 2 eggs, room temperature
  • Acts as a binder
• 1 tsp vanilla extract
  • Adds more flavor to balance the spices
• ½ cup granulated sugar
  • Adds sweetness and helps with browning
• ½ cup brown sugar
  • Adds a deeper caramel sweetness and chewiness
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
  • Helps muffins rise and become fluffy
• ½ tsp baking soda
  • works with the acids of the pumpkin and brown sugar
• ½ tsp salt
  • balance sweetness
• 1 tsp cinnamon
  • adds warmth and depth
• ½ tsp nutmeg
  • adds earthy flavor
• 8 oz cream cheese, softened
  • creamy and tangy
• ½ cup confectioner’s sugar
  • sweetens the cream cheese and keeps it smooth

Click on the images for the direct link to the ingredients I used:

Pumpkin Cream Cheese Muffins Instructions

Preheat oven: 350°F. Line a muffin pan with muffin liners.

Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine evenly.

Mix wet ingredients: In a separate large bowl, whisk together pumpkin puree, melted butter, eggs, vanilla extract, granulated sugar, and brown sugar until smooth.

Gradually add dry ingredients to the wet ingredients, mixing gently. Do not overmix.

Scoop batter into the lined muffin pan, filling each about 2/3 full.

In a small bowl, beat together cream cheese and confectioner’s sugar until smooth. Transfer to a ziplock bag, cut off one corner, and pipe the filling into the center of each muffin.

Bake at 350°F for 20–25 minutes, or until a toothpick inserted near the edge comes out clean with some crumbs.

Let muffins cool slightly before serving.

Pumpkin Cream Cheese Muffins Tips

• Make sure the eggs and butter are at room temperature for even baking.
• Do not overmix, or the muffins will become tough.
• Do not fill the muffin liners completely; leave space for the muffins to rise.
• To check if the muffins are done, insert a toothpick or chopstick near the edge. It should come out clean with a few crumbs.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely so they don’t become soggy.
• Make sure the cream cheese completely softens so the filling does not become chunky

Pumpkin Cream Cheese Muffins Storage Tips

• Store in an airtight container at room temperature for 2 days.
• Store in an airtight container in the fridge for up to 5 days.
• To heat chilled muffins, microwave for about 15-20 seconds.

Ingredient Substitutions

Butter –> Vegetable oil, coconut oil

Cream cheese –> Mascarpone, vegan cream cheese, ricotta

If you enjoyed this cozy pumpkin cream cheese muffin recipe, you might also like my pumpkin spice sauce recipe.

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