These Cream Cheese Pumpkin Spice Muffins are soft, fluffy, and bursting with the warmth of pumpkin spice! The creamy filling adds a dreamy surprise in every bite.
Perfect for fall mornings, I love enjoying them with a cup of coffee. You might even find yourself reaching for seconds—who could resist that cream cheese goodness? 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and gives great flavor. If you’re looking for a fresh taste, you can use homemade pumpkin puree. Just roast and blend fresh pumpkins until smooth!
Spices: Pumpkin pie spice is essential for that warm flavor. If you don’t have it, mix equal parts cinnamon, nutmeg, and ginger as a substitute. Adjust to your taste too!
Cream Cheese: I love using full-fat cream cheese for the filling because it results in a rich and creamy texture. If you’re looking for lighter options, you can use reduced-fat cream cheese or even mascarpone.
Oil: Vegetable oil keeps the muffins moist. For a healthier option, you can substitute with melted coconut oil or even applesauce for a lighter texture.
How do I Make Sure My Muffins Turn Out Fluffy?
The key to fluffy muffins lies in how you mix the ingredients. When combining wet and dry ingredients, mix just until combined! Overmixing can lead to dense muffins. Here’s how to do it right:
- Mix dry ingredients in one bowl and wet ingredients in another.
- Make a well in the dry mix, pour in the wet mix, and gently fold together.
- Start by stirring a few strokes, then stop as soon as you see no dry flour. A few lumps are okay!
This gentle mixing keeps air in the batter and creates those fluffy muffins you want!
How to Make Cream Cheese Pumpkin Spice Muffins
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 25-30 minutes for baking, totaling around 45 minutes. Plus, you might want to let them cool for a bit before enjoying. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray. This will keep your muffins from sticking and make cleanup easier!
2. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Using a hand mixer or a whisk, beat everything together until smooth and creamy. Once mixed, set this aside for later.
3. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This step ensures that your spices and leavening agents are evenly distributed throughout the batter.
4. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix everything together until fully incorporated. It should be nice and smooth!
5. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Fill the Muffin Cups:
Spoon about 2 tablespoons of the pumpkin batter into the bottom of each muffin cup. Then, add about 1 tablespoon of the cream cheese filling on top of the pumpkin batter in each cup. Finally, cover the cream cheese filling with more pumpkin batter until each muffin cup is about 3/4 full.
7. Add Topping:
In a small bowl, mix the cinnamon and sugar together. Sprinkle this mixture over the tops of each muffin for a sweet and spicy finish.
8. Bake and Cool:
Bake the muffins in the preheated oven for 22-25 minutes. To check for doneness, insert a toothpick into the pumpkin part (not the cream cheese center). If it comes out clean, they’re ready! Once baked, remove from the oven and let cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy:
Once cooled, these muffins are perfect to enjoy warm or at room temperature. Pair them with your favorite autumn beverage for the ultimate cozy treat!
Can I Substitute the Eggs in This Recipe?
Yes! If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken) for each egg. This will help maintain moisture and binding in the muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Nuts or Chocolate Chips?
Absolutely! You can add about 1/2 to 3/4 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the pumpkin batter for extra texture and flavor. Just fold them in gently after mixing the wet and dry ingredients together.
How Do I Know When My Muffins Are Done Baking?
A good way to check for doneness is to insert a toothpick into the pumpkin portion of the muffin (not the cream cheese filling). If it comes out clean or with a few crumbs (not wet batter), they’re ready. Remember that muffins will continue to cook slightly after being removed from the oven!
