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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
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These Pumpkin Cream Cheese Muffins are moist, tender, and bursting with warm fall spices paired with creamy and tangy cream cheese swirls. Perfect for breakfast, snacks, or dessert, they offer a rich flavor profile and a beautiful marbled presentation, bringing comforting seasonal flavors to every bite.

Ingredients

Scale

For the Pumpkin Muffins

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup sugar
  • ⅓ cup butter or oil (such as vegetable or coconut oil), softened
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese, softened (or dairy-free cream cheese for vegan)
  • ⅓ cup sugar
  • 1 large egg (or flax egg for vegan option)
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cream Cheese Filling: Combine softened cream cheese, sugar, egg, and vanilla extract in a bowl. Beat until smooth and creamy. Set aside.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the rising agents and spices.
  3. Combine Wet Ingredients: In a large bowl, beat sugar and softened butter (or oil) until fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until fully incorporated and smooth.
  4. Form the Batter: Gradually fold the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing; the batter should be thick but easy to scoop.
  5. Assemble the Muffins: Fill muffin cups halfway with pumpkin batter. Add a dollop of the cream cheese filling in the center of each, then cover with remaining pumpkin batter. Use a skewer or knife to gently swirl the batter and cream cheese layers for a marbled effect if desired.
  6. Bake to Golden Perfection: Bake muffins in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly before serving.

Notes

  • Use room temperature ingredients for easier mixing and smoother batter.
  • Do not overmix the batter to keep muffins tender and avoid density.
  • Use freshly ground spices for the best, brightest flavors.
  • Line muffin tins with paper liners or grease well to prevent sticking.
  • Swirl the cream cheese filling gently to maintain distinct marbled layers.
  • To make vegan, substitute eggs with flax eggs and use dairy-free cream cheese and plant-based oil.
  • Optional add-ins: chopped nuts, mini chocolate chips, cinnamon-sugar swirl, or streusel topping.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall recipes, breakfast muffins, pumpkin spice, gluten-free muffins

Find it online: https://tastebudtrek.com/pumpkin-cream-cheese-muffins/