There is zero shortage of amazing pumpkin recipes out there to celebrate the fall season, but these pumpkin cream cheese muffins always end up on our fall baking bucket list.
Spiced pumpkin muffin batter is layered with a rich cream cheese filling for a truly scrumptious treat that can be enjoyed morning or night. These cream cheese pumpkin muffins might be our favorite fall breakfast recipe yet.
Ingredients for Pumpkin Cream Cheese Muffins
- Cream cheese: Pumpkin and cream cheese are a great duo. Rich cream cheese deliciously complements spiced pumpkin (which is probably why our pumpkin cheesecake recipe is so popular).
- Pumpkin pie spice: This is what gives our recipe that warm and cozy feeling. You can make a homemade pumpkin pie spice if you don’t already have some on hand.
- Canned pumpkin: Canned pumpkin offers consistency in baking and saves a ton of prep time compared to homemade pumpkin puree.
- Pecan halves: Topping the muffins with pecans is optional, but we like the nutty taste and crunchy texture they add to the muffins.
- Oil: Oil keeps these muffins fluffy and tender.
Directions
Step 1: Create the cream cheese filling
Preheat the oven to 350°F. In a small bowl, beat the cream cheese, egg and sugar until smooth. Set the filling aside until ready to use.
Editor’s Tip: Make sure the cream cheese and egg are at room temperature before starting this step. Softened cream cheese creates a lump-free filling, and room-temperature eggs mix nicely and avoid curdling in the cream cheese.
Step 2: Make the batter
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. In a separate bowl, beat the eggs, sugar, pumpkin and oil. Stir the wet ingredients into the dry ingredients until just combined.
Editor’s Tip: Avoid overmixing to keep your muffins light and tender.
Step 3: Layer the muffins
Line 24 muffin cups with paper liners, or grease them with cooking spray. Divide half of the batter evenly among the prepared muffin cups. Drop teaspoonfuls of the filling into each cup. Top evenly with the remaining batter. Place a pecan on each muffin if desired.
Step 4: Bake the muffins
Bake the muffins until a toothpick inserted into the center of the muffins comes out clean, 20 to 22 minutes. Cool for five minutes in the muffin tray. Remove muffins from the muffin tray, and transfer to wire racks.
Pumpkin Cream Cheese Muffin Variations
- Bake with streusel: Instead of pecans, sprinkle the muffins with a streusel topping, and bake as directed. The streusel will add a sugary, crumbly texture that will make these muffins even more irresistible.
- Add some chocolate: Make these muffins even more irresistible. Add some chocolate chips to the muffin batter, and enjoy the chocolate-creamy goodness!
How to Store Pumpkin Cream Cheese Muffins
Store these muffins in an airtight container in the refrigerator for up to one week.
Can you freeze pumpkin cream cheese muffins?
Yes, you can freeze these muffins. Store them in an airtight container for up to three months. To thaw, place the muffins in the refrigerator overnight. Gently heat them in the microwave when you’re ready to eat one.
Pumpkin Cream Cheese Muffin Tips
What is the secret to moist muffins?
The secret to making moist muffins is using a neutral cooking oil instead of butter. Oil distributes better into a batter, creating a fluffier muffin with less greasiness.
Can I make these muffins without the cream cheese filling?
Yes, you can make these muffins without the cream cheese filling. Start checking the muffins a few minutes before our original 20-minute bake time!
