These cream cheese pumpkin spice muffins are like a cozy hug in a muffin! They’re moist and packed with warm spices, making them perfect for fall or any time you need a treat.
Plus, the surprise cream cheese filling makes every bite extra special and creamy. I love having them with a cup of coffee on chilly mornings—so yummy!
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for the muffins. You can substitute with whole wheat flour for a nuttier flavor or gluten-free flour blend if you’re avoiding gluten.
Pumpkin pie spice: While this spice mix adds warm flavors, if you don’t have it, mix 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of cloves for a similar effect.
Canned pumpkin puree: Make sure you’re using pure pumpkin, not pumpkin pie filling. If you’re short on it, you can substitute with homemade, by cooking and pureeing fresh pumpkin. Sweet potato puree works too!
Cream cheese: For a lighter filling, you can use Greek yogurt or mascarpone cheese. Both add creaminess while keeping the muffins moist.
How Do I Get the Cream Cheese Filling Just Right?
The cream cheese filling is a star in these muffins, and it’s easy to prepare! Make sure your cream cheese is softened to room temperature for easy mixing. Whisk it until smooth with sugar, egg, and vanilla extract, as this ensures a creamy filling.
- Beat the cream cheese mixture until smooth, which helps it blend better into the muffin batter.
- Gently swirl the cream cheese into the batter to create a marbled effect without over-mixing.
- A quick tip: fill the muffin cups almost to the top to create a nice dome shape while baking!
Cream Cheese Pumpkin Spice Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus an additional 18-22 minutes of baking time. After baking, allow the muffins to cool for about 5 minutes in the pan before transferring them to a wire rack. In total, expect to spend about 35-40 minutes from start to finish for these tasty treats!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin:
Start by preheating your oven to 350°F (175°C). While your oven is heating, line a 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
2. Prepare Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, sugar, egg, and vanilla extract with a hand mixer or whisk until the mixture is smooth and creamy. Make sure there are no lumps! Once done, set this mixture aside for later.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures all the dry ingredients are well combined and helps your muffins rise nicely!
4. Combine Wet Ingredients:
In another bowl, whisk together the granulated sugar, vegetable oil (or melted butter), eggs, pumpkin puree, and vanilla extract until everything is nicely blended and smooth. This is going to bring all the moisture and flavor to your muffins!
5. Make Muffin Batter:
Now, add the wet mixture to the bowl with the dry ingredients. Gently stir everything together using a spatula or spoon until just combined. Be careful not to overmix, as we want the muffins to be light and fluffy!
6. Assemble Muffins:
Fill each muffin cup about one-third full with the pumpkin batter. Next, take about one tablespoon of the cream cheese mixture and spoon it onto the center of each muffin cup. Top each one with more pumpkin batter until they’re filled almost to the top. For a fancy touch, use a knife or skewer to swirl the cream cheese gently into the pumpkin batter to create a marbled effect.
7. Bake:
Place your muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the edge of a muffin (not in the cream cheese center) — it should come out clean when they’re ready!
8. Cool:
Once baked, allow your muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. I know it’s hard to wait, but this helps them set up nicely!
Enjoy these moist and fragrant pumpkin spice muffins with a luscious cream cheese swirl inside! They’re perfect for a cozy autumn breakfast or a delightful snack anytime. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, make sure to cook it until tender, then puree it until smooth. About 2 cups of cooked pumpkin will yield the same amount as 1 cup of canned pumpkin.
Can I Make These Muffins Vegan?
Absolutely! For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and replace the cream cheese with a vegan cream cheese or a mixture of silken tofu blended until smooth.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just wrap them tightly and place them in a freezer-safe bag for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in some chopped nuts, like walnuts or pecans, or add chocolate chips for a sweeter twist. Just be mindful not to add too many extras that could weigh down the batter.
