Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I make these muffins ahead of time?

Yes, you can! These muffins keep well for 2-3 days at room temperature. If you want to keep them fresh for longer, store them in an airtight container in the fridge for up to a week. You can also freeze them for up to 3 months. Just reheat in the microwave for a few seconds or let them thaw at room temperature.

What can I substitute for cream cheese if I’m looking for a dairy-free option?

You can use a dairy-free cream cheese alternative to keep the filling creamy and smooth. Many brands offer plant-based cream cheese that works just as well as the regular version. For the butter in the batter, you can substitute with coconut oil or a vegan butter alternative.

Pumpkin Cream Cheese Muffins Recipe for Ultimate Fall Flavor

Description

These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy surprise that makes them perfect for fall. With a delightful combination of pumpkin puree and cream cheese, these muffins are perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 and 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup (240g) pumpkin puree
1 large egg (at room temperature)
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the Cream Cheese Filling:

6 oz (170g) cream cheese, softened
3 tablespoons (38g) granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon milk (optional, to adjust consistency)

Optional Toppings:

2 tablespoons pumpkin seeds (pepitas) for crunch
A sprinkle of sugar to give the muffins a little extra sparkle

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Instructions

Make the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add a little milk if needed for a piping consistency. Chill the filling in the fridge.
Mix Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, egg, melted butter, and vanilla extract. Stir until fully combined.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry and mix gently until just combined.
Fill the Muffin Cups: Line a muffin tin with paper liners and fill each cup about 2/3 full with batter.
Pipe the Cream Cheese Filling: Pipe about 1 to 1.5 teaspoons of cream cheese filling into the center of each muffin.
Optional Toppings: Sprinkle pumpkin seeds or a pinch of sugar on top of the muffins if desired.
Bake: Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean (except for the cream cheese filling).
Cool: Let the muffins cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

These muffins are a perfect fall treat, with a cozy pumpkin flavor and a creamy surprise center. They can be enjoyed fresh or stored for a few days in an airtight container.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert, Snack, Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg