These pumpkin muffins start with a base that is similar to a classic pumpkin bread, but before we bake them, we add a vanilla bean cream cheese core. We based the recipe off of our mom’s famous pumpkin bread, but instead of adding chocolate chips, we added a cream cheese center. The result is a spiced, soft, pumpkin muffin with a vanilla bean cream cheese center. These pumpkin cream cheese muffins are seriously delicious and come together with just a spoon and two bowls, no mixer or equipment required.
Pumpkin Cream Cheese Muffins Ingredient Notes:
1. Flour: Opt for all-purpose flour for this recipe. Other flours will impact the texture and taste
2. Sugar: Granulated sugar provides sweetness and contributes to the muffins’ tender crumb. We don’t recommend cutting the sugar as it will impact the texture of the muffin.
3. Spices: The blend of cinnamon, nutmeg, ginger, cloves, and allspice is the heart of the pumpkin spice flavor. Adjust to your taste preference. These spices can also be substituted with pumpkin pie spice. Simply use 2.5 tablespoons of pumpkin pie spice in place of all the spices listed.
4. Leavening Agents: Baking soda helps the muffins rise, ensuring a soft and fluffy texture.
5. Salt: Even a small amount of salt enhances the overall flavor profile and balances the sweetness. Trust us, salt makes all baked goods better and these are no exception.
6. Vegetable Oil: Provides moisture and a delicate crumb. Its neutral flavor won’t overpower the spices. We find that this produces a softer muffin versus butter or an alternative.
7. Water: Combined with the oil, it helps keep the muffins moist.
8. Eggs: They add structure, moisture, and richness to the batter. We use room temperature eggs so they mix in easily.
9. Pumpkin Puree: We find that the canned puree works best for these muffins – and it’s rare we recommend something out of a can :). Use one that is a pure pumpkin puree and not a pie filling or another alternative.
10. Cream Cheese Filling: Cream cheese, powdered sugar, and vanilla combine to create a creamy, slightly tangy filling that is the perfect center for the muffins.
11. Pumpkin Seeds (Optional): Pumpkin seeds are entirely optional but they add a little crunch and are pretty on top of the muffins.
Pumpkin Cream Cheese Muffins Ingredient Notes:
Mixing the Dry Ingredients: Mixing the flour, sugar, and spices together ensures an even distribution, leading to consistent flavor and texture. We do this by using a whisk but it can also be done with a sifter.
Avoid Overmixing: Once wet and dry ingredients are combined, mix until just incorporated. Overmixing can lead to tough muffins.
Smooth Filling: For the cream cheese filling, ensure it’s the right consistency (with no clumps of powdered sugar) before spooning into the muffin batter.
Uniform Muffins: Use a cookie scoop or ice cream scoop to portion the batter for even-sized muffins.
Testing Doneness: A toothpick inserted into the center should come out with a few moist crumbs. It’s a sign they’re perfectly baked.
Cooling Time: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. This prevents them from becoming soggy.
Pumpkin Cream Cheese Muffin FAQs
Can I use fresh pumpkin instead of canned puree?
Yes you definitely can although we find pumpkin puree to be one of those things where canned works just as well. If you are roasting the pumpkin yourself, roast and puree fresh pumpkin but make sure to remove any excess moisture. The texture should be similar to the puree in the cans
How should I store leftover pumpkin cream cheese muffins?
Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them well and freeze for up to 3 months.
Can I omit the cream cheese filling?
Of course. The muffins are delicious on their own, and omitting the filling will result in a slightly lighter option. If you are leaving off the cream cheese, we also love adding chocolate chips.
Pumpkin Cream Cheese Muffins
Ingredients
- 3 1/2 cups flour all purpose 420 g
- 2 cups granulated sugar 400 g
- 1.5 tablespoons cinnamon
- 1 teaspoon nutmeg ground
- 3/4 teaspoon ginger ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon allspice ground
- 1/2 teaspoon cardamom ground
- 2 teaspoon baking soda 8 g
- 2 teaspoons salt diamond kosher if using morton half
- 1 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 2 cups pumpkin puree
- Cream cheese filling:
- 8 ounces softened cream cheese
- 1 cup powdered sugar 120 g
- 1 tablespoon vanilla bean paste or 1 vanilla bean or 1 teaspoon vanilla extract
- Pumpkin seeds optional
Instructions
- Preheat the oven to 350 degree fahrenheit
Muffins:
- Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
- Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
- Fold in the pumpkin puree (until just combined and evenly distributed). Set aside.
Cream Cheese Filling:
- In a small bowl, add the softened cream cheese, powdered sugar, and vanilla. Mix with a spoon until evenly combined.
Assembly:
- Line 24 muffin cups with muffin liners. Scoop the batter into the muffin liners (they should be about ¾ full).
- After all the muffin liners are filled, place 2 teaspoons of the cream cheese mixture in the center. If using, sprinkle pumpkin seeds on top (optional)
- Bake at 350 F for ~20 minutes (or until a toothpick comes out clean – oven temperatures vary so be sure to check with a toothpick)
