why make this recipe
These Pumpkin Cream Cheese Muffins are perfect for the fall season, especially if you love the flavors of pumpkin and spice. They are a tasty treat reminiscent of those found at Starbucks, but you can easily make them at home. These muffins feature a moist pumpkin base with a creamy, sweet filling, making them a delightful breakfast or snack. Plus, they are simple to make and can impress your family and friends.
how to make Pumpkin Cream Cheese Muffins
Ingredients
- 1 recipe pumpkin bread
- 6 oz. full-fat cream cheese, softened to room temperature
- 1/3 cup powdered sugar
- 1 Tbsp. all-purpose flour
- 1 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- For finishing: salted pumpkin seeds or pumpkin seeds of choice (you can chop them up a little, or keep them whole)
Directions
Preheat the oven to 350°F. Line a standard 12-count muffin tin with orange-colored muffin liners. This recipe makes 16 muffins, so if you have another small 6-count muffin tin, line that too, or wait until the first batch is done and fill the same tin again. Set aside.
Make the pumpkin batter from your favorite pumpkin bread recipe.
To make the cream cheese filling, beat all ingredients until smooth using a hand mixer. Transfer the mixture into a piping bag (using a circular tip), or you can use a ziplock bag and cut the corner tip off.
Scoop the pumpkin batter into each muffin tin, filling them pretty much all the way to the top. The higher you fill them, the more of a domed muffin top they’ll have.
Squeeze some of the cream cheese filling into the center of each muffin, leaving a dollop on top of each muffin as well. Repeat for the remaining muffins.
Sprinkle pumpkin seeds around the perimeter of the batter.
Bake for about 25-30 minutes or until a toothpick inserted comes out mostly clean. A few crumbs are okay, but it shouldn’t be goopy or overly wet.
Allow the muffins to cool in the muffin tin for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
how to serve Pumpkin Cream Cheese Muffins
Serve these muffins warm or at room temperature. They are great on their own, but you can also enjoy them with a cup of coffee or tea. For a special touch, drizzle some extra cream cheese frosting on top or serve with a spread of your favorite jam.
how to store Pumpkin Cream Cheese Muffins
Store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. To enjoy them later, you can also freeze the muffins. Place them in a freezer-safe bag, and they can last up to 3 months. Just thaw when you’re ready to indulge!
tips to make Pumpkin Cream Cheese Muffins
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Don’t overfill the muffin tins; however, filling them close to the top gives nice dome shapes.
- Experiment with different spices, such as nutmeg or ginger, in the pumpkin batter for added flavor.
variation
If you’re looking for a different flavor, you can try adding chocolate chips to the batter or substitute the cream cheese filling with a maple glaze for a unique twist. You could also add nuts or raisins for added texture.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, using homemade pumpkin puree works great! Just ensure it is not too watery.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend to make them gluten-free.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out mostly clean with just a few crumbs, they are done. If there’s wet batter, bake a little longer.
