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Delight your taste buds with these moist Pumpkin and Cream Cheese Muffins! It is a perfect fall dessert that combines pumpkin’s rich flavor with a creamy filling. Ready in 40 minutes!
Fall ushers in the soothing tastes of warm spices, comforting treats, and, of course, all things pumpkin! These Pumpkin and Cream Cheese Muffins are the ultimate autumn dessert—rich, flavorful, and stuffed with a smooth, tangy cream cheese center. Whether you’re a seasoned baker or a beginner, this recipe is perfect for impressing guests or simply enjoying at home. The best part? It’s ready in just 40 minutes! If you’re a fan of pumpkin pie or cheesecake, these muffins combine the best of both in every delicious bite.
Packed with pumpkin puree, warm spices, and a creamy surprise inside, these muffins are not only delicious but also a crowd-pleaser. This recipe is simple to follow and packed with suggestions and modifications, allowing you to personalize it with options like nutty additions or gluten-free alternatives.
Ingredients (Serves 12 Pumpkin and Cream Cheese Muffins)
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions (Pumpkin and Cream Cheese Muffins)
Preheat your oven to 350°F (175°C) and either line a 12-cup muffin pan with paper liners or lightly coat it with cooking spray.
Step 1: Preheat Your Oven
(Image prompt: A preheated oven with muffin liners ready in the tray)
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt, whisking until well blended. This aromatic blend is what gives these muffins their signature fall flavor.
(Image prompt: A bowl of mixed dry ingredients like flour and spices with a whisk inside)
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and fully blended. The pumpkin puree not only adds moisture but also imparts a rich, earthy flavor that pairs perfectly with the cream cheese filling.
(Image prompt: A bowl of wet ingredients being whisked together)
Step 4: Incorporate the Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk until just combined. Be mindful not to mix the batter too much, as this can result in dense muffins.
(Image prompt: Wet ingredients being poured into the dry mixture in a bowl)
Step 5: Prepare the Cream Cheese Filling
In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. This will be the sweet, tangy filling that makes these muffins stand out.
(Image prompt: Cream cheese, powdered sugar, and vanilla being beaten into a smooth mixture)
Step 6: Fill the Muffin Cups
Spoon about two-thirds of the pumpkin batter into the muffin cups. Then, drop about one tablespoon of the cream cheese filling into the center of each muffin. Top with a little more pumpkin batter to cover the filling.
(Image prompt: Muffin cups filled with batter and a dollop of cream cheese in the center)
Step 7: Bake and Cool
Bake for 18-22 minutes, or until a toothpick inserted near the edge comes out clean (be careful not to test the center where the cream cheese filling is). Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely.
(Image prompt: A tray of freshly baked muffins cooling on a wire rack)
Helpful Tips & Variations
- Substitutions:
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. For a richer flavor, you can substitute coconut oil for vegetable oil. - Add-Ins:
If you love texture in your Pumpkin and Cream Cheese Muffins, consider adding chopped walnuts or pecans for a delightful crunch. You can also fold in chocolate chips for an extra layer of sweetness. - Make It Vegan:
To make the Pumpkin and Cream Cheese Muffins vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute for eggs and swap the cream cheese with a vegan alternative.
Storage Tips:
Pumpkin and Cream Cheese Muffins can be kept in an airtight container at room temperature for as long as three days. For longer storage, place them in the refrigerator, where they’ll keep fresh for up to a week. They can be frozen for as long as two months.
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Why You’ll Love These Pumpkin and Cream Cheese Muffins
Pumpkin and Cream Cheese Muffins combine the best fall flavors—pumpkin, warm spices, and cream cheese—all wrapped into a portable, delightful dessert. The cream cheese filling adds a surprise element that’s rich and velvety, making these muffins perfect for breakfast, snacks, or a sweet treat after dinner. They’re easy to make, come together in less than an hour, and can be customized to suit dietary needs or flavor preferences.
Conclusion
These Pumpkin and Cream Cheese Muffins are sure to become a staple in your fall baking repertoire. They’re perfect for a cozy morning treat with coffee or a crowd-pleasing dessert at your next gathering. Try this recipe today, and don’t forget to share your results with us in the comments! We’d love to hear your thoughts, suggestions, or any creative twists you added to the recipe. If you enjoyed this, explore more dessert recipes on our blog!
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Pumpkin and Cream Cheese Muffins
