Can I make Pumpkin Cream Cheese Muffins ahead of time?

Yes! These muffins store well for up to five days in the refrigerator when placed in an airtight container. For the best experience, let them warm to room temperature or lightly toast them before serving.

Can I freeze these Pumpkin Cream Cheese Muffins?

Absolutely! You can freeze these muffins for up to three months. To reheat, simply place them in the microwave or oven for a few minutes, and they’ll taste freshly baked.

Can I substitute pumpkin puree with fresh pumpkin?

While canned pumpkin puree is the easiest and most consistent option, you can use homemade pumpkin puree. Just be sure to cook and blend the pumpkin well to achieve the right texture and consistency for the muffins.

Pumpkin Cream Cheese Muffins: A Delicious Fall Treat

Name: Pumpkin Cream Cheese Muffins
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tablespoon pumpkin spice; 1 teaspoon baking soda; ½ teaspoon salt; 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ cup vegetable oil (or melted and cooled butter); 1 tablespoon vanilla extract; 8 oz cream cheese (room temperature); ¼ cup granulated sugar; 1 large egg yolk (room temperature); 2 teaspoons vanilla extract

Description

These Pumpkin Cream Cheese Muffins are a perfect fall treat, combining the rich, spiced flavor of pumpkin with a creamy, tangy swirl of cream cheese. Quick and easy to make, they are ideal for breakfast, snacks, or as a cozy dessert to share with friends and family. Ready in just 30 minutes, they are sure to become a seasonal favorite.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted and cooled butter)
1 tablespoon vanilla extract
8 oz cream cheese (room temperature)
¼ cup granulated sugar
1 large egg yolk (room temperature)
2 teaspoons vanilla extract

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Instructions

Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt. Set aside.
In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, whisking until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fill each muffin cup about ¾ full with the batter.
In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and mix until fully combined.
Spoon about 1 tablespoon of the cream cheese mixture onto each muffin, using a toothpick to swirl it into the batter.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean with a few moist crumbs.
Allow the muffins to cool for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to 5 days.
For a vegan version, substitute eggs with flax eggs and use dairy-free cream cheese.
Freezes well for up to 3 months. Reheat in the microwave or oven for a few minutes.
Don’t overmix the batter to prevent dense muffins.

Prep Time: 12 minutes
Cook Time: 18 minutes
Category: Muffins, Fall Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 241 kcal
Sugar: 21g
Sodium: 176mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0.04g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg