The Best Pumpkin Cream Cheese Muffins Recipe
Pumpkin cream cheese is a delightful blend of creamy richness and warm autumn spices, making it an irresistible seasonal treat. Crafted with smooth cream cheese, pure pumpkin puree, and a dash of pumpkin pie spices (think cinnamon, nutmeg, and cloves), it offers a cozy, slightly tangy flavor with just the right touch of sweetness. This spread is versatile: it can elevate breakfasts, desserts, and snacks alike. Whether spread on warm toast, swirled into oatmeal, or dolloped on top of pancakes, it brings a delicious seasonal twist to any dish. For a quick indulgence, enjoy it as a dip with apple slices, graham crackers, or pretzels, which beautifully balance the creamy texture and spiced flavor.
Pumpkin cream cheese also shines as a filling. Use it to create luscious, filled pumpkin muffins or as a layer in pumpkin spice cakes for added moisture and flavor. For something extra special, incorporate it into homemade cinnamon rolls or even as a surprise center in cupcakes. The possibilities are endless, making it a must-have for pumpkin lovers during fall. Enjoy this creamy autumn treat with a hot cup of coffee or tea for a perfect seasonal pairing
The following recipe is a quick guide on making the best pumpkin cream cheese at home.
Best Pumpkin Cream Cheese Recipe
Equipment
- Muffin pan 12-cup pan
- Muffin liners (optional but recommended)
- 2 Mixing Bowl
- Whisk
- Spatula Or spoon
- Spoon Or Spatula
- Measuring cups
- measuring spoon
- Hand mixer (for cream cheese filling) or you use a stand mixer
- stand mixer (for cream cheese filling) or you use a hand mixer
Ingredients
Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Muffin Batter
- Preheat your oven to 375°F (190°C). Line the muffin pan with muffin liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing to keep muffins tender.
Prepare the Cream Cheese Filling
- In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Muffins
- Spoon a small amount of muffin batter into each muffin cup (about halfway full).
- Add a dollop (about 1 tablespoon) of cream cheese filling on top of the batter in each cup.
- Cover the cream cheese filling with the remaining muffin batter, filling each cup about ¾ full.
Bake the Muffins
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
