Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins will warm your heart and fill your kitchen with the inviting scent of fall. Imagine pulling a tray of these fluffy, spiced muffins out of the oven and breaking one open to reveal a creamy, delectable surprise inside. Whether you’re a baking enthusiast or someone just beginning to explore the art of muffin-making, this recipe is a joyful celebration of flavors. Moist pumpkin, rich cream cheese, and a crunchy topping come together to create a delightful treat that’s perfect for breakfast, an afternoon snack, or maybe even a late-night indulgence. Plus, they’re straightforward enough for anyone to whip up on a cozy weekend or a busy weekday morning. So, grab your apron, and let’s get started on these delicious Pumpkin Cream Cheese Muffins!

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Why This Recipe Works

This Pumpkin Cream Cheese Muffins recipe captures the perfect balance of moist pumpkin muffins and rich, creamy filling—a combination that not only tastes delightful but is also visually appealing. The high oven temperature at the start creates a beautiful rise, while the lower temperature ensures thorough cooking without burning. Moreover, the crumb topping adds a satisfying crunch, making each bite a harmonious blend of textures. You won’t just eat these muffins; you’ll savor every mouthful as each element plays its part in creating something truly special.

Why You’ll Love This Pumpkin Cream Cheese Muffins

These muffins are ideal for fall but can be enjoyed year-round. The familiar flavors of pumpkin and cream cheese evoke feelings of comfort and nostalgia, often reminding us of cozy mornings and family gatherings. Each muffin is soft and fluffy, with a creamy center and delightful crunch on top. They’re not just a treat; they’re an experience. Moreover, making them can be a fun activity with family or friends, creating memories along the way.

Ingredients

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour

Pumpkin Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (227g) canned pumpkin puree
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar

Making the Crumb Topping

Start by preheating your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. This recipe makes 12-14 muffins, so you may need a second muffin pan or consider baking in batches.

In a small bowl, mix the brown sugar, cinnamon, and melted butter together until combined. Then add the flour and gently mix using a fork until crumbs form. Set this mixture aside; it will be the crowning touch to your muffins.

Preparing the Pumpkin Batter

Next, let’s prepare the delightful pumpkin batter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this aside too.

Now, in a medium bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Once well mixed, pour these wet ingredients into your dry ingredients. Stir gently until just combined; remember, you don’t want to over-mix. Keep it simple and cohesive.

Making the Cream Cheese Filling

For your cream cheese filling, grab a handheld mixer or a stand mixer fitted with a paddle attachment. Beat the cream cheese in a medium bowl on medium-high speed until smooth. Then, mix in the egg yolk, vanilla extract, and sugar until they come together well. This filling is where the magic happens.

Assembling the Muffins

It’s time to bring everything together! Start by spooning 1 heaping tablespoon of pumpkin batter into each muffin cup. Next, layer with about 1 spoonful of that dreamy cream cheese filling, and top it off with another heaping tablespoon of muffin batter. Fill each cup to the top, and don’t worry if a little filling peeks through!

Now sprinkle the crumb topping onto each muffin generously, gently pressing it down to help it stay in place while baking.

Baking the Muffins

Place your muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes. Here’s a key point: without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 15-17 minutes. The total baking time should be around 20-22 minutes. Once done, allow them to cool for at least 10 minutes in the pan before serving.

Storage Tips

If you happen to have leftovers (though I doubt you will), cover them tightly and store at room temperature for up to 2 days. Alternatively, place them in the refrigerator, where they can stay fresh for up to a week.

Serving Suggestions

These Pumpkin Cream Cheese Muffins are delicious on their own but can also be paired with a cozy cup of coffee or tea. For a little extra indulgence, consider serving them with a dollop of whipped cream or a light drizzle of maple syrup. This simple addition enhances their sweetness and makes for a delightful treat.

Tips for Success

• Ensure all your ingredients are at room temperature; this helps in better mixing and integrating flavors.
• Avoid over-mixing the batter to maintain light and fluffy muffins.
• Don’t hesitate to adjust the spices to suit your taste preferences.

Variations

Want to mix it up? You can add chocolate chips or nuts to the muffin batter for a different twist. Additionally, why not substitute the cream cheese with flavored varieties like maple or cinnamon cream cheese for a unique taste adventure?

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and drained of excess moisture for the best texture.

2. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re done.

3. Can I freeze these muffins?
Absolutely! Once cooled, wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months.

4. What can I substitute for eggs?
Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce work great as egg substitutes.

5. Can I make mini muffins with this recipe?
Yes! Just adjust the baking time to around 10-12 minutes for mini muffins.

Enjoy the richness of these Pumpkin Cream Cheese Muffins, perfect for breakfast, brunch, or a sweet snack! Their delightful flavors and textures will have you reaching for another, all while filling your kitchen with the warm, welcoming aroma of fall. Perfect for sharing with friends or savoring quietly with your morning coffee, these muffins are sure to become a favorite.

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