These Cream Cheese Pumpkin Spice Muffins are a cozy treat! With a rich cream cheese center and a warm blend of spices, they taste like autumn in every bite. Plus, they’re super easy to make!
Whenever I bake these, my kitchen smells so good that it makes my neighbors suspicious! 😊 I love enjoying them fresh out of the oven with a cup of coffee—perfect for a chilly morning!
Key Ingredients & Substitutions
Pumpkin puree: The star of these muffins! You must use canned pumpkin puree, not pumpkin pie filling, to keep the flavor and texture just right. If you have fresh pumpkin, roast and mash it as a substitute!
Cream cheese: This adds a delightful creamy center. If you’re looking for a lighter option, try using Neufchâtel cheese, which is lower in fat. You can also go dairy-free by using a plant-based cream cheese alternative.
Pumpkin pie spice: This blend gives the muffins their warm flavor. If you don’t have it, mix equal parts of cinnamon, ginger, and nutmeg. Cloves can be added for an extra kick!
Vegetable oil: While I prefer vegetable oil for its neutral flavor, you can substitute with melted coconut oil or applesauce for a healthier twist.
How Do I Ensure My Muffins Are Perfectly Moist?
Making sure your muffins are moist is key! The trick lies in not overmixing your batter. Mix just until the dry ingredients are combined with the wet ones. A lumpy batter is okay! Also, don’t open the oven door while baking—this can cause them to sink.
- Mix wet and dry ingredients separately first.
- Combine gently; lumps are fine.
- Check doneness with a toothpick—only the muffin, not the filling!
By keeping these tips in mind, you’ll create muffins that are not just tasty but also super moist. Enjoy the cozy vibes of baking these delicious treats!
Cream Cheese Pumpkin Spice Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 20-25 minutes to bake. After baking, let them cool for about 5 minutes before transferring to a wire rack. Overall, it’s a quick and delightful treat to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make cleanup easy and to keep your muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well blended. This will ensure that the spices are evenly distributed in your muffins.
3. Combine the Wet Ingredients:
In another bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and well combined. This is where the pumpkin magic happens!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and carefully mix until just combined. Be gentle—overmixing can make the muffins tough, and we want them to be fluffy!
5. Prepare the Cream Cheese Filling:
In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until you achieve a smooth and creamy texture. This filling will be a delightful surprise in each muffin!
6. Fill the Muffin Liners:
Start by filling each muffin liner about halfway with the pumpkin batter. Then, place about a teaspoon of the cream cheese mixture into the center of each muffin cup. Finally, top off with the remaining pumpkin batter, ensuring the cream cheese filling is fully covered.
7. Bake:
Pop the muffin tin into the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the pumpkin part of a muffin; it should come out clean.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature as a perfect autumn breakfast or snack!
Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and mash it until smooth. Make sure to measure out 1 cup for the recipe!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw and warm them up before enjoying!
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Just make sure it contains xanthan gum or add it separately as instructed on the flour package.
What Can I Substitute for Vegetable Oil?
You can replace vegetable oil with melted coconut oil or even applesauce for a healthier option. Both substitutions will work well and keep your muffins moist!
