These moist pumpkin cream cheese muffins are a tasty treat perfect for any time of day. Filled with pumpkin spice and a creamy center, they’re pure autumn goodness!
Whenever I bake these, the whole house smells like a cozy café. They disappear quickly, and I won’t blame you for sneaking an extra one! 😉
What I love most is how easy they are to make. Mix the ingredients, scoop, and bake. You’ll have warm muffins ready in no time to enjoy with a cup of coffee!
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your muffins, but you can substitute with whole wheat flour for a healthier option. Just be aware that it might change the texture slightly.
Canned Pumpkin Puree: Make sure you use pure pumpkin, not pumpkin pie filling. If you don’t have canned pumpkin, you can use homemade pumpkin puree or even mashed sweet potatoes in a pinch.
Cream Cheese: This is essential for that creamy filling. If you’re looking for a lighter version, you can use low-fat cream cheese. For a dairy-free option, try cashew cream instead, though it’ll alter the flavor.
Sour Cream: This adds moisture and richness. Greek yogurt works well as a substitute, or you can use buttermilk for a different flavor twist!
How Can I Perfectly Combine Ingredients Without Overmixing?
Mixing the batter just right is crucial. Overmixing can lead to tough muffins instead of soft and fluffy ones. To avoid this:
- Mix the dry ingredients separately before combining with the wet ingredients. This ensures even distribution.
- When you add the dry to the wet, stir gently with a spatula until just combined. A few lumps are okay!
- Try folding the batter instead of stirring aggressively. This keeps the air in your mixture for fluffier muffins.
What’s the Best Way to Layer Muffin Batter and Filling?
Layering is key to getting that delightful cream cheese center. Follow these steps for best results:
- Start by adding a small scoop of pumpkin batter to the bottom of each muffin liner.
- Then, add a tablespoon of the cream cheese filling right in the middle. This ensures it stays soft and gooey.
- Top with more pumpkin batter until the cups are about ¾ full. This helps seal in the cream cheese as they bake!
Remember to check the muffins with a toothpick; it should come out clean from the edges but may be moist from the cream cheese filling. Enjoy baking!
Moist Pumpkin Cream Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping (optional):
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 18-22 minutes to bake. Allow another 5 minutes for cooling in the pan, and they’ll be ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
First, preheat your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with paper liners to make clean-up easy and help the muffins pop out smoothly.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is combined well, then set it aside to focus on the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, beat together the softened butter and granulated sugar until it’s light and fluffy. This step is essential for a nice-textured muffin!
4. Combine the Wet Ingredients:
Add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree, vanilla extract, and sour cream (or yogurt) until nicely combined.
5. Combine Dry and Wet Ingredients:
Now, gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix! It’s okay to have a few lumps.
6. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until everything is smooth and creamy. This will be your tasty filling!
7. Fill the Muffin Liners:
Start by filling each muffin liner about one-third full with the pumpkin batter. Then, place about 1 tablespoon of the cream cheese filling right in the center of each muffin.
8. Add More Pumpkin Batter:
Top off the cream cheese filling with another scoop of pumpkin batter, filling each cup until it’s about ¾ full. This seals in the creamy filling as they bake!
9. Add Cinnamon Sugar Topping (Optional):
If you like a little extra sweetness and spice, mix the cinnamon and sugar in a small bowl and sprinkle it over the muffin batter before baking.
10. Bake:
Pop the muffin tin into the oven and bake for 18-22 minutes, or until a toothpick inserted near the edges comes out clean. The center may be a bit moist from the cream cheese, and that’s okay!
11. Cool the Muffins:
Let your muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them maintain their soft texture.
12. Add the Glaze (Optional):
If you’d like a sweet glaze on top, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled muffins just before serving.
Enjoy your moist pumpkin muffins with their creamy cheese surprise inside. Perfect for breakfast or as an afternoon treat with a nice cup of tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkins. Just make sure to remove excess moisture by straining it, as canned pumpkin is thicker and not as watery.
How Can I Make These Muffins Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for better texture, or add it separately according to package instructions.
Can I Freeze These Muffins?
Yes, these muffins freeze well! Cool them completely, then place them in an airtight container or freezer bag. They can last in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute as it adds similar moisture and tanginess. Buttermilk or even milk with a splash of lemon juice can also work in a pinch!