Fall is in the air, and it’s time to indulge in the season’s flavors. These pumpkin cream cheese muffins are the perfect cozy treat.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 30 minutes
How Many Servings?
12 muffins
Table of Contents
My café used to be renowned for its pumpkin cream cheese muffins, a seasonal delight that filled the air with the irresistible aroma of pumpkin spice. These muffins were a customer favorite; their moist texture and rich flavor make them a must-try for anyone visiting during the fall season. The anticipation of their arrival would build as autumn approached, and the first batch would always sell out quickly.
Ingredients you need
For the Muffins:
- All-Purpose Flour: The foundation of the muffins, providing structure and a hearty texture.
- Granulated Sugar: Adds sweetness to the muffin batter, creating a balanced flavor profile.
- Brown Sugar: Imparts a rich, molasses-like sweetness, enhancing the depth of flavor in the muffins.
- Baking Soda and baking powder: A leavening agent contributing to the muffins’ rise and airy texture.
- Cinnamon, clove, and nutmeg infuse warm, aromatic notes that complement the pumpkin and spices, creating a cozy flavor.
- Large Eggs (Room Temperature): Act as binders, providing structure and moisture to the muffins.
- Canned Pumpkin Puree: The star ingredient imparts the muffins a luscious, autumnal flavor and moistness.
- Unsalted Butter (Softened): Adds richness and a buttery flavor to the muffins, ensuring a tender crumb.
- Buttermilk: Provides acidity for leavening and contributes to the muffins’ soft and tender texture.
- Pure Vanilla Extract: Enhances the overall flavor profile with its sweet and aromatic essence.
Cream Cheese Filling:
- Cream Cheese (Softened to Room Temperature) creates a velvety, tangy filling that complements the pumpkin muffins.
- Egg Yolk (at Room Temperature): Adds richness to the cream cheese filling, contributing to its luxurious texture.
- Pure Vanilla Extract: Infuses a sweet, aromatic note, enhancing the cream cheese filling’s flavor.
- Granulated Sugar: Sweetens the cream cheese filling, creating a delightful contrast to the spiced pumpkin muffins.
Tips for easy Pumpkin Spice Muffin Recipe
- Use decorative muffin cups for a festive touch.
- Double up on paper cups to prevent spills.
- A Ziplock bag works wonders for piping the cream cheese filling.
- Softening Cream Cheese: Softening the cream cheese is essential for that dreamy pumpkin muffin cream cheese filling we all love. Short on time? A quick 30-second zap in the microwave will do the trick.
- Gluten-Free Pumpkin Muffins: Don’t let gluten sensitivities keep you from enjoying these fall favorites. Simply swap out regular flour for an all-purpose gluten-free mix to keep the taste intact.
Storing your Pumpkin Cream Cheese Muffins
- Freezing: Good news, these moist pumpkin muffins are freezer-friendly. Wrap each one in saran wrap, then freeze. They’ll remain delicious for up to three months.
- Refrigeration: These pumpkin muffins should be stored in the fridge due to the cream cheese filling. They’ll stay in an airtight container for 3-4 days.
If you adore this pumpkin muffin recipe, don’t forget to check out my other café favorites like the comforting Pumpkin Pie Recipe, moist Carrot Muffin Recipe, delectable Blueberry Muffins, and our homey Banana Bread Recipe. Each offers its unique blend of comfort and flavor, perfect for any time of the year but incredibly excellent as the leaves begin to change.
Preparation
For the cream cheese filling, beat together the softened cream cheese, egg yolk, vanilla extract, and granulated sugar. Transfer the filling to a Ziploc bag with a small tip and pipe it into the pumpkin batter.
Dive into the ultimate fall indulgence with our Pumpkin Cream Cheese Muffins. Moist and flavorful, these muffins are a perfect blend of pumpkin spice and creamy goodness, reminiscent of your favorite coffee shop treat.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 30 minutes
How Many Servings?
12 muffins
Ingredients:
Adjust Servings
| 1 ¾ cup all-purpose flour | |
| ½ cup granulated sugar | |
| ½ cup brown sugar | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| ½ teaspoon salt | |
| 2 teaspoons cinnamon | |
| ¼ teaspoon clove | |
| ¼ teaspoon nutmeg | |
| 2 large eggs (room temperature) | |
| 1 cup canned pumpkin puree | |
| 4 oz unsalted butter (1 stick soft) | |
| ⅓ cup buttermilk | |
| 1 teaspoon pure vanilla extract |
Cream Cheese Filling:
| 6 ounces cream cheese softened to room temperature | |
| 1 egg yolk at room temperature | |
| ½ teaspoon pure vanilla extract | |
| 3 tablespoons granulated sugar |
Preparation
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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I would love to hear your experience!
Have you tried baking these delectable pumpkin cream cheese muffins? I’d love to hear your feedback! Share your experience and any creative twists you’ve added to the recipe.