The pumpkin muffins with cream cheese are the perfect dessert for the cold season: soft, moist, and filled with a spice aroma that envelops the house.
They are reminiscent of the famous Starbucks muffins, with a creamy cheese center that pleasantly contrasts with the soft texture of the batter and the crunchiness of the pumpkin seeds on top.
If you love the pumpkin cake with cheese center, these muffins will win you over in the same way: the pumpkin batter is enriched with pumpkin spice mix, a blend of spices such as cinnamon, nutmeg, cloves, ginger, and allspice. The result is a dessert with a delicate yet spicy flavor, perfect with a cup of hot tea or a pumpkin spice latte.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Fall, Fall, Winter
Ingredients for Pumpkin Muffins with Cream Cheese
- 1 3/4 cups all-purpose flour
- 1 1/2 cups pumpkin (puree)
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup butter (or 1/2 cup vegetable oil)
- 1/4 cup milk
- 1 tsp baking powder
- 1 tsp baking soda
- ground cinnamon
- spices (nutmeg, cloves, ginger, allspice)
- 1 tsp vanilla extract
- 7 oz cream cheese
- 1/4 cup sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Tools for Making Pumpkin Muffins with Cream Cheese
- Bowls
- Hand Whisk
- Spatula
- Muffin Pan
- Baking Cups
- Ice Cream Scoop
- Piping Bag
- Oven
How to Make Pumpkin Muffins with Cream Cheese
In a bowl, beat the eggs with the sugars, then add the melted butter (or oil), the milk, the pumpkin puree, and the vanilla. Mix until smooth.
Gradually pour the dry ingredients (flour, spices, cinnamon, baking soda, baking powder, and salt) into the wet ingredients, mixing with a spatula just until the flour is absorbed.
Mix the cream cheese with the sugar, vanilla, and flour until smooth. Chill in the refrigerator until ready to use.
Pour the batter into the baking cups, filling them about ¾ full. Add a heaping teaspoon of cream cheese in the center and cover slightly with a bit of batter.
If you like, decorate the top with some pumpkin seeds.
Bake in a preheated static oven at 350°F for 22–25 minutes, until golden and a skewer comes out dry at the edges (the center will remain slightly moist).
Let them cool in the pan, then transfer the muffins to a wire rack until completely cooled.
Storage
At room temperature (well covered): 1–2 days.
In the refrigerator: up to 4 days, in an airtight container.
In the freezer: you can freeze them already baked (even individually) for up to 2 months.
Before enjoying, let them thaw at room temperature or warm them briefly in the oven.
Tips
The flour in the filling helps stabilize the cream, preventing it from sinking during baking.
If you want a “bakery” effect, use tall baking cups and fill them just below the rim to achieve the classic dome.
For a lighter result, you can replace half the butter with full-fat Greek yogurt.
Variations
With chocolate chips: add 1/3 cup of dark chocolate chips to the batter.
With crumble topping: mix 1/3 cup of flour, 2 tbsp brown sugar, and 2 tbsp cold butter until you get crumbs, and sprinkle them over the muffins before baking.
Lactose-free: use lactose-free butter and cream cheese.
With cream cheese frosting: you can top the cooled muffins with a frosting made of cream cheese and powdered sugar, like cupcakes.
FAQ (Questions and Answers)
How can I make homemade pumpkin puree?
By cooking the pumpkin in the oven, air fryer, or microwave and then mashing the flesh until it becomes a puree. We advise against boiling the pumpkin as it would absorb too much water.
Do the muffins need to be stored in the fridge?
Yes, since they contain cream cheese, it is advisable to store them in the refrigerator.
How do I reheat them after storing in the fridge?
Reheat them for a few seconds in the microwave or 5 minutes in an oven at 320°F: they will become soft and fragrant again.
