What are some common problems when making pumpkin cream cheese muffins?

The most common issue is a sunken muffin top, which often happens from overmixing the batter or using cold ingredients. To prevent this, be gentle when mixing and make sure your eggs, milk, and cream cheese are all at room temperature.

How long do pumpkin cream cheese muffins last?

Thanks to the cream cheese filling, these pumpkin cream cheese muffins are best stored in an airtight container in the refrigerator for up to 5 days.

What are the nutritional facts for pumpkin cream cheese muffins?

While the exact numbers can vary, a typical pumpkin cream cheese muffin contains a good amount of calories and carbohydrates due to the sugars and flour. They are also a good source of Vitamin A from the pumpkin puree.

What are some variations of pumpkin cream cheese muffins?

You can add a streusel topping made with flour, brown sugar, and butter for a little crunch. You can also mix in chocolate chips, chopped pecans, or walnuts to the batter for added texture and flavor.

Decadent Pumpkin Cream Cheese Muffins (Easy Recipe!)

Description

These pumpkin cream cheese muffins are the ultimate fall treat, combining a perfectly spiced, tender pumpkin batter with a sweet, tangy cream cheese swirl. I’ve spent years perfecting this recipe, and trust me, it’s a total game-changer that makes any autumn morning feel extra special.

Ingredients

Scale

For the Pumpkin Muffin Batter:

1 ½ cups (360ml) pure pumpkin puree

½ cup (110g) packed light brown sugar

½ cup plus 2 tbsp (125g) granulated sugar

2 large eggs, at room temperature

½ cup (120ml) sunflower oil

1 teaspoon (5ml) pure vanilla extract

2 cups (284g) all-purpose flour

1 ½ teaspoon pumpkin pie spice

½ teaspoon cinnamon

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

⅓ cup (80ml) whole milk

For the Cream Cheese Filling:

4 oz (113g) cream cheese, at room temperature

2 tablespoon (25g) granulated sugar

1 teaspoon (3g) all-purpose flour

½ teaspoon pure vanilla extract

2 teaspoon (10ml) whole milk

Instructions

Preheat and prepare: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners.
Mix the pumpkin batter: In a large bowl, whisk the pumpkin puree, both sugars, eggs, oil, and vanilla until everything is smooth and glossy. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the pumpkin mixture and gently fold them in. Before it is all incorporated, add the milk and fold it in until the batter is evenly combined. Cover the bowl and let the batter rest for 30 minutes.
Whip up the filling: While the batter rests, beat the room-temperature cream cheese, sugar, flour, and vanilla in a small bowl until smooth. Then, mix in the milk. Transfer this glorious filling to a piping bag.
Assemble the muffins: Scoop the rested batter into the muffin cups, filling them almost to the rim. Snip the tip off the piping bag and pipe the cream cheese into the center of each muffin.
Bake with a secret trick: Bake at 425°F for 5 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 12-15 minutes, or until a toothpick comes out clean.
Cool completely: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Don’t skip the room temperature ingredients! This is a game-changer for a smooth batter and creamy filling.

Let the batter rest. Giving the batter a 30-minute rest allows the flour to fully hydrate, which is my secret to an incredibly moist crumb.

Start with a high heat. Baking at 425°F for the first five minutes is the trick to getting those perfectly domed, bakery-style tops.

Storage Tips: Store these muffins in an airtight container in the refrigerator for up to 3-5 days. To reheat, microwave for 15-20 seconds.

Nutrition

Serving Size: 1 muffin
Calories: 410
Sugar: 35 g
Sodium: 280 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 70 mg

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