These Pumpkin Cream Cheese Filled Muffins are a tasty treat perfect for fall! They are soft, spiced with warm pumpkin flavors, and have a creamy surprise in the middle that makes them even better.
Honestly, who can resist that sweet cream cheese filling? They’re great for breakfast or a snack. I love popping one in the microwave for a few seconds—so cozy and yummy! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Always choose plain canned pumpkin puree, not pumpkin pie filling which has added sugars and spices. If fresh pumpkins are available, roast and puree your own for a fresher taste!
Flour: All-purpose flour works great, but if you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for optimal results.
Cream Cheese: For a lower-fat option, you can use Neufchâtel cheese instead of full-fat cream cheese. The flavor will be slightly less rich, but it will still work perfectly.
Sugars: If you want to cut back on sugar, consider using a sugar substitute or natural sweeteners like honey or maple syrup. Just adjust the liquid in the recipe accordingly.
How Can I Achieve a Fluffy Muffin Texture?
Getting your muffins light and fluffy is key. Here’s how to perfect them! First, be sure not to overmix your batter. Mix until just combined; lumps are okay! This helps keep the muffins tender.
- Make sure your baking powder and baking soda are fresh, as this is critical for lift.
- Incorporate air by whisking your wet ingredients well.
- When layering, fill to only 1/3 for the batter, and don’t forget to push a spoonful of cream cheese in the center!
- Finally, don’t open the oven door while they bake to maintain a consistent temperature.
How to Make Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 20-25 minutes to bake, plus a little cooling time. Overall, you can have these delicious muffins ready in about an hour, perfect for a cozy morning treat or an afternoon snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a 12-cup muffin tin with paper liners. This will make it easier to remove the muffins after baking!
2. Make the Cream Cheese Filling:
In a medium bowl, use a hand mixer or a whisk to beat the softened cream cheese together with sugar and vanilla extract until the mixture is smooth and creamy. Set this aside for later use.
3. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for your streusel topping. Next, cut the cold butter into this mixture with a fork or pastry cutter until it forms coarse crumbs. Set this aside, too!
4. Mix the Muffin Batter:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Pour the wet pumpkin mixture into the bowl with the dry ingredients, and gently stir until just combined. Avoid overmixing to keep your muffins fluffy!
6. Fill the Muffin Cups:
Fill each muffin cup about 1/3 full with the pumpkin batter. Add approximately 1 tablespoon of the cream cheese filling into the center of each muffin. Then, cover with more pumpkin batter until each cup is about 3/4 full.
7. Top with Streusel and Bake:
Sprinkle the streusel topping evenly over each muffin. Now, it’s time to bake! Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese part) comes out clean.
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Finally, enjoy your delicious, soft muffins filled with creamy goodness!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, just roast and puree the pumpkin before using it in the recipe. One medium pumpkin will yield about 1 cup of pumpkin puree. Make sure to remove the seeds and skin before roasting!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag!
Can I Substitute the Cream Cheese Filling?
Yes! If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese as a filling. For a dairy-free option, you can substitute with a plant-based cream cheese or a mixture of silken tofu blended until smooth with a bit of sugar.
How Can I Make These Muffins Vegan?
You can easily make these muffins vegan by substituting the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit for 5 minutes) and replacing the cream cheese with a dairy-free alternative. Use a vegetable oil or melted coconut oil in place of butter as well!