Pumpkin Cream Cheese Muffins recipe
Get ready for a delicious seasonal treat with these Pumpkin Cream Cheese Muffins. These muffins perfectly balance the cozy flavors of pumpkin and cinnamon with a rich, creamy surprise inside. They’re a great way to embrace autumn’s warmth in every bite.
What makes these muffins truly irresistible is the decadent cream cheese filling that oozes out with each slice. Topped with a crunchy crumb mixture, they offer the perfect contrast of textures for a delightful fall snack or dessert.
Whether you’re making them for breakfast, a weekend gathering, or just to treat yourself, these muffins will quickly become a seasonal favorite. You’ll find yourself coming back to this recipe all season long!
Pumpkin Cream Cheese Muffins Ingredients
Cream Cheese: This smooth, tangy filling is the creamy heart of every bite, creating a rich contrast to the spiced pumpkin base.
Pumpkin Purée: The star ingredient, delivering a sweet, earthy flavor and soft texture that pairs perfectly with fall spices.
Cinnamon: Warming and fragrant, cinnamon enhances the cozy, autumnal feel of the muffins with every bite.
Brown Sugar: Adds a deep caramel sweetness to the crumb topping, balancing the tangy cream cheese and enhancing the muffin’s moistness.
Vanilla Extract: Infuses the batter with a subtle sweetness that complements the pumpkin and spices perfectly.
Recipe Tips for Perfect Pumpkin Cream Cheese Muffins
- Don’t Overmix the Batter: When combining the wet and dry ingredients for the pumpkin batter, be sure to stir just until the ingredients are incorporated. Overmixing can cause your muffins to become dense and chewy, rather than light and fluffy. The goal is to fold the batter gently to maintain the airiness for a tender crumb.
- Room Temperature Ingredients: For both the cream cheese filling and the pumpkin batter, it’s crucial to use room temperature ingredients. This ensures that everything blends smoothly and results in a consistent texture. Cold cream cheese, for example, can create lumps in the filling, making it harder to pipe into the muffins.
- Crumb Topping Perfection: For a crunchy, golden crumb topping, ensure that your butter is melted but not too hot. Mix the ingredients gently until small clumps form; overmixing will result in a paste. When sprinkling over the muffins, press the crumb topping lightly into the batter to help it adhere during baking.
What to Serve with Pumpkin Cream Cheese Muffins
- Hot Apple Cider: The warm, spiced flavors of hot apple cider are the perfect beverage to accompany these muffins. The tart sweetness of the cider complements the rich cream cheese filling, while the cinnamon undertones pair beautifully with the pumpkin and crumb topping.
- Vanilla Yogurt Parfait: A light vanilla yogurt parfait with fresh fruit and granola offers a refreshing balance to the sweetness of the muffins. The creamy texture of the yogurt contrasts with the crumbly topping, making it a lovely, lighter side for breakfast or brunch.
- Herbal Tea: Chamomile or spiced chai tea would be a delightful pairing. Both provide subtle herbal notes that won’t overpower the pumpkin flavor, while the warmth of the tea enhances the cozy, comforting feel of the muffins.
Frequently Asked Questions (FAQ)
- Can I make these muffins ahead of time?
Yes! You can bake the muffins and store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze them, then thaw and warm before serving. - Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree, as pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the muffins. - How do I prevent the cream cheese filling from sinking?
Be sure to fill the muffin cups almost to the top with batter before piping in the cream cheese. Also, inserting the piping tip deep into the center of the batter helps distribute the filling evenly throughout the muffin. - Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the flour blend includes xanthan gum for the best texture.
Pumpkin Cream Cheese Muffins
Creamy pumpkin and fragrant cinnamon create a tender muffin base. We’ve elevated this seasonal treat with a luscious cream cheese filling and a sweet, buttery crumb topping that will make these muffins a favorite throughout the fall months.
Ingredients
- Pumpkin Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ teaspoon baking soda
- ⅓ cup vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- Cream Cheese Filling:
- 8 ounces cream cheese softened
- 2 tablespoons sour cream
- ⅓ cup granulated sugar
- 1 large egg
- Crumb Topping:
- ½ cup light brown sugar packed
- ¾ teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
- ½ cup all-purpose flour
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- To prepare the cream cheese filling, beat together the cream cheese, sugar, and sour cream in a large bowl with an electric mixer on medium-high until smooth, approximately 1 to 2 minutes. Scrape down the sides of the bowl, as needed. Add the egg and continue to beat for an additional minute until fully incorporated. Transfer the mixture to a piping bag and set aside.
- For the crumb topping, mix the brown sugar, cinnamon, and salt in a medium bowl. Drizzle in the melted butter and gently stir with a fork until combined. Add the flour and mix until small clumps form. Set the mixture aside at room temperature.
- To make the pumpkin batter, whisk together the flour, baking soda, cinnamon, salt, and baking powder in a medium bowl. In a separate large bowl, whisk the pumpkin puree, sugar, oil, vanilla extract, and egg until the mixture is smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Evenly divide the pumpkin batter between the prepared muffin cups, filling each about three-quarters full. Insert the piping bag’s tip into the center of each muffin, about three-quarters of the way down, and squeeze approximately 2 tablespoons of cream cheese filling into the middle. After piping, the muffin cups should be nearly full. Gently press the crumb topping over each muffin.
- Bake for approximately 30 minutes, or until the muffins have puffed up and the crumb topping is golden brown. A toothpick inserted near the edge of the muffin (avoiding the cream cheese) should come out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
When measuring flour, it is important to spoon it into the measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent overpacking, which may result in dry muffins.
