Jump to Recipe Print RecipeThe aroma of warm spices wafts through my kitchen, instantly transporting me to cozy autumn afternoons. There’s something magical about homemade Pumpkin Cream Cheese Muffins that make them a soul-soothing snack. These muffins aren’t just easy to make; they also feature a creamy, cheesecake-like filling that brings a delightful twist to your traditional muffins. Plus, they are great for meal prepping, allowing you to enjoy them fresh throughout the week. With a crunchy pecan topping that perfectly complements the moist texture and rich flavor, these muffins are bound to become your new go-to for breakfast or an afternoon treat. Curious about how to bake this scrumptious fall favorite? Let’s dive into the recipe together! Why are Pumpkin Cream Cheese Muffins irresistible? Moist and Flavorful: These muffins are exceptionally moist, thanks to the pumpkin puree and cream cheese filling that creates a delightful burst of flavor with every bite. Fall Spice Blend: The warm spices like cinnamon and nutmeg not only make these muffins comforting but also truly capture the essence of fall—a perfect treat for any autumn morning. Versatile Options: Feel free to customize your muffins! You can add a Nutella center or a maple drizzle for an extra touch of sweetness, ensuring they appeal to everyone’s taste buds. Make-Ahead Convenience: These muffins are meal prep-friendly, making them an ideal choice for busy weekdays. Simply bake a batch and enjoy fresh muffins all week! Crowd-Pleasing Treat: With their creamy center and crunchy pecan topping, they are bound to be a hit at gatherings, much like my other favorite recipes like Cottage Cheese Queso for snacks or Coconut Cream Pancakes for breakfast. You won’t be able to resist sharing! Pumpkin Cream Cheese Muffin Ingredients • Prepare these delightful muffins with the following ingredients, ensuring a perfect blend of flavors and textures. For the Muffin Base Pumpkin Puree – Provides moisture and flavor; use pure pumpkin puree, not pumpkin pie filling. All-Purpose Flour – Offers structure; feel free to substitute with gluten-free 1:1 baking flour. Granulated Sugar – Adds just the right amount of sweetness. Vegetable Oil – Ensures muffins remain moist; can also use canola oil. Eggs (3) – Binds ingredients and adds richness. Spices (Cinnamon, Nutmeg, Cloves, Ginger) – Infuses warmth and captures fall flavors; adjust according to your spice preference. Baking Soda & Baking Powder – Essential leavening agents that give the muffins a light, fluffy texture. For the Cream Cheese Filling Cream Cheese (full-fat block) – Provides a decadently creamy filling; avoid spreadable cream cheese to maintain texture. Powdered Sugar – Sweetens the cream cheese mix. Vanilla Extract – Enhances the depth of flavor in the filling. For the Streusel Topping Pecans (raw, unsalted) – Adds delightful crunch; can be chopped for smaller bits. Brown Sugar – Brings a hint of molasses sweetness to the topping. Butter (cold, cubed) – Creates that crumbly texture essential for a great streusel. Now that you have your ingredients ready, let’s embark on creating these luscious Pumpkin Cream Cheese Muffins that are perfect for cozy fall mornings! Step‑by‑Step Instructions for Pumpkin Cream Cheese Muffins Step 1: Make Cream Cheese Filling In a mixing bowl, combine 8 oz of room-temperature cream cheese, 1 cup of powdered sugar, and 1 tsp of vanilla extract. Use a hand mixer on medium speed for about 2-3 minutes until the mixture is smooth and creamy. Once done, transfer the filling to the freezer to chill while you prepare the muffin batter. Step 2: Prepare Streusel Topping In a food processor, pulse together ½ cup chopped pecans, ½ cup all-purpose flour, ¼ cup brown sugar, and ¼ cup cold cubed butter until the mixture resembles coarse crumbs, about 30 seconds. Once crumbly, transfer the streusel to the refrigerator for a quick chill, allowing it to firm up while you continue with the muffins. Step 3: Mix Wet Ingredients In a large bowl, whisk together 3 large eggs, 1 cup granulated sugar, 1 cup of pure pumpkin puree, and ⅓ cup vegetable oil until well blended. Mix for about 1-2 minutes until the mixture is smooth and has a vibrant orange color. This Pumpkin Cream Cheese Muffin base is key to achieving that rich flavor and moisture. Step 4: Combine Dry Ingredients In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger, ensuring an even distribution of the spices. This step is crucial for the lovely, warm flavors in your muffins when they bake. Step 5: Combine Mixtures Gently fold the dry ingredient mixture into the wet mixture using a spatula, taking care not to overmix. Stir just until you see the flour disappear, about 1-2 minutes. This will help maintain the fluffy texture of your Pumpkin Cream Cheese Muffins, so it’s important to keep this step light and minimal. Step 6: Assemble Muffins Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Scoop about 2 tablespoons of the pumpkin batter into each liner, then add a spoonful of the chilled cream cheese filling on top, followed by another tablespoon of batter to cover the filling. Sprinkle each muffin generously with the cooled streusel topping before baking. Step 7: Bake Place the muffin tin in the preheated oven and bake for 20-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Once baked, allow the muffins to cool for about 10 minutes in the tin before transferring them to a wire rack to cool completely. Expert Tips for Pumpkin Cream Cheese Muffins Cream Cheese Cooling: Ensure your cream cheese is at room temperature before mixing; cold cream cheese can lead to lumps in your filling, affecting the texture of your Pumpkin Cream Cheese Muffins. Precise Measurements: Use a kitchen scale when measuring dry ingredients like flour; inaccurate measurements can lead to dense muffins. Skip the Overmixing: Gently fold the ingredients together until just combined. Overmixing can create tough muffins instead of the light, fluffy texture you’re aiming for. Check for Doneness: Avoid opening the oven door before the minimum baking time; this can cause the muffins to deflate. Check for doneness with a toothpick at 20 minutes. Let Them Rest: Allow muffins to cool before serving; they’ll taste better after they’ve had a chance to settle for a few hours, enhancing the flavors. Make Ahead Options These Pumpkin Cream Cheese Muffins are perfect for meal prep, allowing you to enjoy fresh, delicious treats throughout the week! You can prepare the cream cheese filling and streusel topping up to 24 hours in advance—simply store them separately in the refrigerator to maintain their texture. Additionally, the muffin batter can be made and kept in the fridge for up to 3 days before baking. When you’re ready to bake, scoop the batter into muffin liners, add the chilled cream cheese filling, top with streusel, and bake as directed. This way, you’ll have homemade Pumpkin Cream Cheese Muffins ready with minimal effort, perfect for busy mornings or unexpected guests! What to Serve with Moist Pumpkin Cream Cheese Muffins Indulge in a perfect autumn meal that delights your senses and warms your heart. Crispy Bacon: The salty crunch adds a delightful contrast to the creamy muffins, making each bite more enjoyable. Warm Spiced Apple Cider: A comforting drink that enhances the muffin’s flavors; it’s the quintessential beverage for fall afternoons. Fresh Fruit Salad: Chilled fruit medley, tossed with a sprinkle of cinnamon, offers a refreshing counterbalance to the rich muffins. Maple Pecan Granola: This crunchy topping not only complements the muffins but also makes for a deliciously nutty breakfast or snack. Creamy Yogurt Parfait: Layered with granola and fruit, this tangy and creamy addition can be a delightful breakfast choice. Decadent Hot Chocolate: Sipping on this rich chocolaty drink elevates the cozy experience, perfect for cool evenings spent indoors. Savory Quiche: A slice of quiche adds a savory note to your breakfast spread, beautifully contrasting the sweetness of the muffins. Autumn Spice Cake: Pairing with a slice of spiced cake offers a delightful dessert after enjoying your muffins. Chai Latte: The aromatic spices in chai perfectly harmonize with the flavors of the muffins, creating a warm embrace in a cup. How to Store and Freeze Pumpkin Cream Cheese Muffins Room Temperature: Store muffins covered at room temperature for up to 2 hours to maintain their moisture and flavor. Fridge: For longer storage, refrigerate in an airtight container for 3-5 days. This helps keep your Pumpkin Cream Cheese Muffins fresh and delicious. Freezer: Muffins can be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving. Reheating: To enjoy warm muffins, reheat in a microwave for 15-20 seconds or in an oven at 350°F for about 5-10 minutes, maintaining that delightful softness. Pumpkin Cream Cheese Muffins Variations Feel free to explore these delightful variations and customize your muffins for a unique twist that delights the senses! Nutella Center: Hollow out muffins post-baking and fill with Nutella for an irresistible chocolate surprise. Ganache Filling: Create a rich chocolate experience by adding chocolate ganache in the center of your muffins, making each bite luxurious. Maple Drizzle: Top your muffins with a sweet mixture of powdered sugar and maple syrup, enhancing the fall flavor profile with a touch of sweetness. Cranberry Addition: Brighten your muffins by incorporating dried cranberries for a delightful tartness that offsets the sweetness. Gluten-Free Version: Swap all-purpose flour with a gluten-free 1:1 baking flour, ensuring everyone can enjoy this delicious treat, regardless of dietary needs. Spiced Variations: Experiment with a dash of allspice or cardamom for a unique flavor profile that dances on the palate. Pumpkin Seeds: Include roasted pumpkin seeds in the streusel topping for a nutty crunch, adding an autumn vibe to every bite. Savory Spin: Add crumbled feta cheese and fresh herbs to create a savory muffin, perfect for brunch alongside an Italian Cream Soda. With these variations, your Pumpkin Cream Cheese Muffins can be personalized and made to impress, ensuring they’re always a hit at gatherings! Pumpkin Cream Cheese Muffins Recipe FAQs What type of pumpkin puree should I use? Absolutely! For the best flavor and texture, use pure pumpkin puree, like Libby’s. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your muffins. How should I store leftover muffins? Store your Pumpkin Cream Cheese Muffins covered at room temperature for up to 2 hours. If you have leftovers after that, refrigerate them in an airtight container for 3-5 days to keep them fresh and moist. Can I freeze my muffins for later? Yes, you can! To freeze your muffins, wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the refrigerator. What should I do if my muffins turn out too dense? If your muffins are dense, it could be due to overmixing the batter. To achieve a lighter texture, mix just until the dry ingredients are incorporated. Pay attention to your baking powder and soda’s freshness, as expired leavening agents may also lead to denseness. Are there any dietary concerns with these muffins? Of course! If you’re catering to allergy concerns, be aware of potential allergens like gluten in all-purpose flour and dairy in the cream cheese. A gluten-free option is available by substituting all-purpose flour with a gluten-free 1:1 baking flour. For dairy-free variations, you might consider using dairy-free cream cheese and adjusting the other ingredients accordingly. How can I enhance the flavor of my muffins? Very! You can customize your muffins by adding spices like cardamom or a pinch of ginger for added warmth. Consider incorporating mix-ins such as dried cranberries for a tangy twist, or even a chocolate ganache filling for a sweet surprise. Moist Pumpkin Cream Cheese Muffins for Cozy Fall Mornings Indulge in these Pumpkin Cream Cheese Muffins, a delightful treat that blends comforting spices and a creamy filling, perfect for breakfast or snacks. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 2 minutes mins Servings: 12 muffinsCourse: BreakfastCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Muffin Base1 cup Pumpkin Puree use pure pumpkin puree, not pumpkin pie filling1.5 cups All-Purpose Flour feel free to substitute with gluten-free 1:1 baking flour1 cup Granulated Sugar⅓ cup Vegetable Oil can also use canola oil3 large Eggs1 tsp Cinnamon adjust according to your spice preference½ tsp Nutmeg adjust according to your spice preference¼ tsp Cloves adjust according to your spice preference¼ tsp Ginger adjust according to your spice preference1 tsp Baking Soda1 tsp Baking PowderCream Cheese Filling8 oz Cream Cheese full-fat block, avoid spreadable cream cheese1 cup Powdered Sugar1 tsp Vanilla ExtractStreusel Topping½ cup Pecans raw, unsalted, can be chopped for smaller bits¼ cup Brown Sugar¼ cup Butter cold, cubed Equipment Mixing bowlFood ProcessorMuffin tinHand Mixer Method Step-by-Step InstructionsIn a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Freeze filling while preparing muffin batter.Pulse together the chopped pecans, flour, brown sugar, and cold butter until crumbly. Refrigerate to firm up.Whisk together the eggs, sugar, pumpkin puree, and vegetable oil until smooth and blended.In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.Preheat the oven to 350°F and line a muffin tin. Scoop pumpkin batter, add cream cheese filling, and top with more batter and streusel.Bake for 20-22 minutes. Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack. Nutrition Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesFor best results, ensure all ingredients are at room temperature before starting. Customize with additional toppings if desired. Tried this recipe?Let us know how it was!
