The combination of pumpkin spice and tangy cream cheese swirled together in these Pumpkin Cream Cheese Muffins means breakfast just got that much better.
Pumpkin muffins are a fall baking season classic, and they’re a classic for a reason. The muffins are packed with sweet pumpkin flavor, warm baking spices, and even their color is deep autumnal. This recipe takes a classic muffin and makes it extra special with cream cheese swirls.
The combination of pumpkin spice and tangy cream cheese brings that extra comfort you need to welcome the colder weather. They’re almost like pumpkin cheesecake, except you can eat them for breakfast.
What you need to make Pumpkin Cream Cheese Muffins
It’s not just the cream cheese swirl that makes these muffins so special. This recipe was designed to look enticing enough to be the centerpiece of brunch without all the work of a centerpiece.
They don’t require any special equipment, are ready to serve in an hour, and taste amazing. By maximizing what you get from each ingredient, this recipe does the work for you.
pumpkin puree: This muffin recipe uses an entire 15-ounce can of pumpkin puree, so they’re incredibly moist and packed with pumpkin flavor. Plus, you don’t have to figure out what to do with an odd amount of leftover pumpkin puree. Be sure to use 100 percent pure pumpkin and not canned pumpkin pie filling.
Pumpkin Pie Spice: These muffins pack a punch with a tablespoon of pumpkin pie spice. They contain all the favorite fall spices like cinnamon, ginger, nutmeg, cloves and allspice. You can use a store-bought spice blend or make your own and store it in a jar in your spice cabinet for all your upcoming pumpkin pies for up to 6 months.
Light Brown Sugar: The subtle molasses flavor of light brown sugar complements the squash and spices without overpowering them, so this is the only type of sugar used in this recipe. Brown sugar is also good at retaining moisture, making these muffins extra soft and tender.
cream cheese: What better way to spice up pumpkin muffins than to add creamy, flavorful cream cheese. The richness of cream cheese along with pumpkin spice creates a creamy, light balance of texture and flavor. You look beautiful too!
Tips for making the best pumpkin muffins
While a cream cheese swirl and some sprinkles can hide any mishaps along the way, there are a few tips that can help you make the best pumpkin muffins every time.
- Prepare the cream cheese mixture before preparing the muffin batter. Muffins and quick breads should be baked immediately after mixing. By having the cream cheese mixture ready to stir, the muffin batter doesn’t stay very long before baking.
- Try not to over-stir the muffin batter. If the batter is over-mixed, the muffins will not rise as much, will be chewy, and will have large, uneven holes throughout. The batter does not need to be mixed until smooth, just until it is moistened and there are no dry streaks of flour. It’s okay if the batter is a little lumpy.
- Using a cookie scoop or ice cream scoop with a trigger helps to distribute the batter neatly and evenly among the muffin cups. Or, if you don’t have one, use a liquid measuring cup with a spout to pour the batter neatly into the cups.
- The pan will be very full. You will fill the muffin cups almost to the brim. This leads to her high bakery style look.
- Let them cool for at least 5 minutes before removing them from the pan, then let them cool for at least another 10 minutes before serving. This gives them time to settle properly as they can be overly sensitive when still warm.
How to make the Cream Cheese Strudel
The best cream cheese for this filling is the full-fat cream cheese that comes in blocks. The cream cheese in a tub is formulated with a higher moisture content for easier spreading.
TOP: If you only have cream cheese in a plastic tub, add a tablespoon of flour to the filling. The flour absorbs some of the extra moisture for a smooth cheesecake texture.
Divide the pumpkin muffin batter evenly among each muffin tin. Spread the muffin batter with about a tablespoon of the cream cheese filling. Then, stir together the cream cheese and pumpkin muffin batter into a swirling pattern. I like to use a butter knife, but you can also use a toothpick, small offset spatula, or chopsticks.
How to store pumpkin cheesecake muffins
The muffins will keep in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 1 week. Let them come to room temperature, or if you’re storing them in the fridge, warm them up before serving.
Unfortunately, cream cheese doesn’t freeze very well, so it tastes best fresh.
More great pumpkin recipes
- Spicy Paleo Pumpkin Muffins
- Pumpkin bread with chocolate chips
- Pumpkin Ginger Nut Muffins
- Pumpkin pie bars with candied ginger whipped cream
Pumpkin Cream Cheese Muffins
This muffin batter is thick. If using a muffin tin, it’s best to use a sturdy mold like silicone or aluminum. It stays better than paper cases when tossed in the cream cheese.
Special equipment: Standard muffin pan, silicone or aluminum muffin cases
ingredients
For the pumpkin spice crumble
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3/4 cup (90G) all purpose flour
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1/4 cup (54G) light brown sugarpacked up
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2 teaspoon Pumpkin Pie Spice
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1/4 cup (57G) unsalted buttermelted
For the cream cheese filling
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6 ounces cream cheeseat room temperature
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1 big egg yolk
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1/4 cup (50G) granulated sugar
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1/2 teaspoon vanilla extract
For the pumpkin muffins
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2 cups (240G) all purpose flour
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1 tablespoon Pumpkin Pie Spice
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1 1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon Salt
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1 (fifteen ounce) can pumpkin puree
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1 1/4 cups (270G) light brown sugarpacked up
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2 big eggs
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1/2 Cup vegetable oil
method
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Preheat the oven and prepare the muffin tin:
Preheat oven to 375°F. Line a standard muffin tin with muffin cases, or if you don’t have muffin cases, grease each cup with butter and dust with flour and tap out the excess.
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Prepare Pumpkin Pie Spice Crumble:
In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Pour in the melted butter and mix with a fork until crumbs form. Set aside until ready to use.
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Prepare cream cheese filling:
In a medium mixing bowl, whisk together the cream cheese, egg yolks, sugar, and vanilla extract until smooth and creamy, similar in thickness to custard.
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Mix the dry ingredients:
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a large mixing bowl.
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Mix the wet ingredients:
In a mixing bowl, combine pumpkin puree, brown sugar, eggs, and vegetable oil. Whisk until combined.
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Make the dough:
Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or rubber spatula until well combined and no streaks of flour remain. Don’t overmix. It’s okay if the dough has lumps.
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Divide the muffin batter:
Divide the batter evenly over the muffin tin. Each well should be filled almost to the brim, although you’ll need room to swivel in 1 tablespoon of cream cheese filling.
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Stir in cream cheese filling:
Place 1 tablespoon of the cream cheese filling on each muffin and use a butter knife to lightly stir into the batter to create a swirl pattern. Stir in the cream cheese in a figure of eight while pulling some of the batter up from the bottom.
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Add Pumpkin Pie Spice Crumble:
Scatter the sprinkles over each of the muffins.
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Bake muffins:
Place the muffins in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve muffins:
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool for another 10 minutes. Surcharge.
| nutritional information (per serving) | |
|---|---|
| 421 | calories |
| 20g | Fat |
| 56g | carbohydrates |
| 6g | protein |
