These Pumpkin Cream Cheese Filled Muffins are a warm hug in a paper cup. Soft pumpkin muffins wrapped around a smooth cream cheese filling make every bite delicious and cozy!
Honestly, who can resist that gooey center? I love to enjoy them fresh out of the oven with a cup of coffee—it’s like a little party for my taste buds! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. If you’re gluten-free, you can substitute with a gluten-free flour blend or almond flour, though the texture might vary a bit.
Pumpkin Puree: Canned pumpkin works perfectly here. If you’re up for it, you can make your own by roasting a small pumpkin and pureeing it. Just ensure there’s no added flavoring.
Cream Cheese: For the filling, this brings a rich and tangy flavor. If you’re looking for a lighter option, you could use Greek yogurt. Just keep in mind it will change the texture somewhat.
Spices: The blend of spices like cinnamon, nutmeg, and cloves gives those cozy fall flavors. You can adjust the amounts or even swap these spices with pre-mixed pumpkin spice if you have some handy.
How Do I Get My Muffins to Rise Perfectly?
Getting a good rise is all about the right balance of ingredients and technique. Here are some tips:
- Ensure your baking powder and baking soda are fresh; these are the leavening agents that help the muffins rise.
- Avoid overmixing your batter; mix until just combined to keep the muffins tender.
- Fill the muffin cups about 2/3 full; this allows room for the muffins to rise beautifully without spilling over.
Delicious Pumpkin Cream Cheese Filled Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Streusel Topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 20-25 minutes for baking. You can expect around 40-45 minutes in total, making these muffins perfect for a cozy weekend treat or a quick breakfast option during the busy week.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or give it a light grease to prevent sticking.
2. Prepare the Cream Cheese Filling:
In a medium bowl, use an electric mixer or a sturdy spoon to beat the softened cream cheese until it’s nice and smooth. Mix in the sugar, egg yolk, and vanilla extract until everything is well combined. Set this creamy goodness aside while you work on the muffins.
3. Make the Muffin Batter:
Grab a large bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, and all those warm spices: cinnamon, nutmeg, cloves, and ginger. In a separate bowl, mix the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth.
4. Combine the Ingredients:
Gently pour the wet ingredients into the dry ingredients. Stir carefully until just combined—it’s okay if the batter is a little lumpy! Overmixing can lead to tough muffins, so be gentle.
5. Make the Streusel Topping:
In a tiny bowl, combine the sugar and cinnamon with the melted butter. Mix together until you have a crumbly texture that will make a delicious topping!
6. Assemble the Muffins:
Now for the fun part! Spoon about 1 tablespoon of pumpkin muffin batter into each muffin cup. Next, add about 1 teaspoon of the cream cheese filling right on top of the batter. Then, cover that with another tablespoon of pumpkin batter, filling the cups nearly to the top. Finally, sprinkle the streusel topping generously over each muffin.
7. Bake the Muffins:
Pop the muffin pan into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into a muffin (but not touching the cream cheese filling) comes out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature—you’ll love the delightful surprise of the cream cheese filling in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, absolutely! If you have a fresh pumpkin, roast it, scoop out the flesh, and puree it until smooth. Just make sure it’s not too watery, as canned pumpkin is often thicker.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap followed by aluminum foil before freezing.
Can I Make These Muffins Gluten-Free?
Sure! You can use a gluten-free flour blend in place of all-purpose flour. Just ensure that the blend includes xanthan gum or another binding agent to help with texture.
What If My Cream Cheese Filling Is Too Runny?
If your cream cheese filling seems too runny, try chilling it in the refrigerator for 30 minutes before using it. You can also add a tablespoon of flour to the filling to help thicken it up before spooning into the muffins.
