Pumpkin Cream Cheese Muffins

Ah, Pumpkin Cream Cheese Muffins — the little pockets of joy that legit taste like fall wrapped up in a cozy muffin liner. I swear, every bite is like a warm hug from a chunky sweater, and don’t we all need that sometimes? These muffins are my go-to whenever I smell the first hint of crispy leaves outside and just wanna dive into the autumn vibe. Imagine the creamy tang of cream cheese mingling with spicy pumpkin goodness — these babies will obliterate any bad day into the blissful past.

Let me tell you, my husband and our little crew are obsessed with these muffins. It’s become this unspoken tradition, like leaves falling or kids starting to eye their Halloween costumes. Last year, we baked a batch on a rainy Sunday, and it turned into a muffin-fueled concert of off-key singing and flour messes in the kitchen. Now, just a whiff of these bad boys makes us all goofy with nostalgia. They have officially claimed their throne right next to the family apple pie recipe.

Why You’ll Love This Pumpkin Cream Cheese Muffins

– These muffins get everyone in my house belly-laughing happy — and my muffins are known for inciting random dance parties while they bake.
– They’re like the sweet-talkers of the food world; with that creamy center, they’ll charm your socks off.
– Because who doesn’t love a snack that doubles as dessert and literally stops traffic with its smell?

How to Make It

Alright, let’s do this! Imagine we’re standing in the kitchen together, maybe with some 80s rock playing, bowls and flour at the ready. Start by preheating that oven to a toasty temp (like, say, 375° F). While that’s heating up, whip together your dry stuff like you’re in a drumming session — flour, spices, baking soda, and salt. Yes, the good stuff!

Then, in another bowl, channel your inner kid and mix up the wet ingredients (pumpkin puree, sugars, oil, milk, and an oh-so-yummy egg) until it’s smoother than a jazz tune. Combine these mixtures like they’re best friends being reunited after a long summer, but try not to overdo the enthusiasm — no one likes a tough muffin.

Next, go ahead and spoon your pumpkin mixture into the muffin tins — figure about two-thirds full is the sweet spot. We’re not looking for muffins doing their best Everest impression here.

Now, it’s time for that dreamy cream cheese part. Dollop a good scoop right on top of each muffin and just marvel at how it sinks in perfectly. They head into the oven for about 20 minutes, and your kitchen is about to smell like the holidays decided to move in.

Ingredient Notes

– Pumpkin Puree: Make sure it’s puree, not pie filling — been there, creamed that. And yes, the former still slaps.
– Cream Cheese: It’s literally the heart of this muffin, so indulge with the good stuff. Full-fat if you’re feeling it.
– Spices: Don’t skimp here — cinnamon, nutmeg, maybe a hint of ginger. Let your spice rack go wild, but nothing worse than a bland muffin, am I right?

Recipe Steps:
1. Preheat the oven to 375°F and line your muffin tin with liners.
2. Mix flour, baking soda, spices, and salt in one bowl.
3. In another bowl, combine pumpkin puree, sugars, egg, milk, and oil until smooth.
4. Combine the dry and wet ingredients gently.
5. Fill the muffin cups two-thirds full.
6. Dollop cream cheese onto each muffin.
7. Bake for 20 minutes, enjoying the process as it makes your home smell divine.

What to Serve It With

Tips & Mistakes

– Tip: Making them is half the fun — singing encouraged.
– Mistake: Forgetting the muffin liners. Trust me, washing muffin tins is an unnecessary cardio workout.

Storage Tips

Keep these scrumptious muffins in an airtight container and toss them in the fridge. They’ll chill for about a week there, but I’ve yet to see any last that long. If you find yourself devouring one cold at 6 AM (no judgment, same here), just know they pair well with that first bleary-eyed cup of coffee.

Variations and Substitutions

I love experimenting with ingredients — when I’m out of brown sugar, I’ve tossed in some maple syrup or honey instead. Feel free to swap the milk for oat milk or almond milk if you want the lactose-free vibes. Got a stray chocolate chip? Go ahead, sprinkle a few on top. Life’s too short for muffin monoculture.

Frequently Asked Questions

Pumpkin Cream Cheese Muffins

Moist and fluffy pumpkin muffins filled with a rich cream cheese center, perfect for fall mornings and holiday breakfasts.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 1 cup pumpkin puree fresh or canned
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs

Cream Cheese Filling

• ▢ 8 oz cream cheese softened
• ▢ 0.25 cup granulated sugar
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In another bowl, mix the pumpkin puree, vegetable oil, and eggs until smooth.
• Combine the wet ingredients into the dry ingredients and stir until just combined.
• In a separate bowl, beat the cream cheese, sugar, and vanilla extract until creamy for the filling.
• Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, then top with remaining batter.
• Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
• Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These pumpkin cream cheese muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.