Pumpkin Cream Cheese Muffins Recipe

I absolutely love this Pumpkin Cream Cheese Muffins Recipe because it combines the cozy flavors of pumpkin spice with a luscious cream cheese swirl that’s simply irresistible. When I first tried these muffins, I was amazed at how moist and flavorful they turned out, making them perfect for autumn mornings or an anytime snack with your afternoon coffee.

You’ll find that this recipe strikes a great balance between spice and sweetness, plus the cream cheese adds that creamy texture that makes each bite feel indulgent but still wholesome. Whether you’re baking for a holiday crowd or just treating yourself, these muffins are definitely worth trying.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Cream Cheese Muffins Recipe is chosen to create a tender muffin with that perfect balance of spice and sweetness. Use fresh spices and good quality canned pumpkin for best results.

• White whole wheat flour: Adds nuttiness and a bit more fiber than regular white flour, but still light.
• Unbleached all-purpose flour: Gives structure without weighing muffins down.
• Raw sugar: Brings a subtle molasses flavor and slight crunch to the muffin top.
• Baking soda: Helps the muffins rise nicely with that tender crumb.
• Pumpkin pie spice: The star seasoning that brings classic autumn vibes.
• Nutmeg & cinnamon: Complement the pumpkin pie spice perfectly and brighten the flavor.
• Salt: Balances sweetness and enhances all the spices.
• Canned pumpkin: Use plain pumpkin puree, not pumpkin pie filling for the right texture and flavor.
• Coconut oil: Adds moisture and a hint of richness; you can swap with any neutral oil.
• Egg: Binds ingredients and helps with lift.
• Vanilla extract: Adds warmth and depth to the flavor.
• Cream cheese: The luscious filling that makes these muffins stand out.
• Additional raw sugar, egg yolk, and vanilla extract: Mixed into the cream cheese for a smooth, dreamy swirl.
• Baking spray: Use this to easily release muffins from the liners without sticking.

Variations

I love to switch things up with this Pumpkin Cream Cheese Muffins Recipe depending on the season or what I have on hand. Making it your own is part of the fun, and I encourage you to try some of these tweaks!

• Add nuts: My family tends to adore chopped walnuts or pecans stirred into the batter for extra crunch and a nutty layer of flavor.
• Gluten-free option: Although I haven’t personally tested this, you can try a 1:1 gluten-free baking flour blend like Cup4Cup. If you give it a go, let me know how it turns out!
• Spice swap: Out of pumpkin pie spice? Use extra cinnamon and nutmeg with a pinch of ginger, cloves, and allspice to mimic the flavor.
• Mini muffins: Perfect for parties or a quick snack – just bake the batter in mini muffin tins for about 20 minutes.
• Quick bread: Pour the batter into a loaf pan for a pumpkin bread – it bakes longer, around 50 minutes, but is just as delicious.

How to Make Pumpkin Cream Cheese Muffins Recipe

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners and spray them lightly with baking spray. This helps the muffins pop out cleanly later, which I’ve learned saves you from a messy muffin hunt!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until well combined. Whisking helps evenly distribute the spices and leavening, which makes all the difference.

Step 3: Combine Wet Ingredients

In a larger bowl, blend the canned pumpkin, coconut oil, whole egg, and vanilla extract using a mixer on medium speed until the mixture thickens a bit. Be sure to scrape down the sides so everything is incorporated evenly.

Step 4: Combine Wet and Dry Mixtures

Gradually add the flour mixture to your wet pumpkin mixture, mixing on low speed just until combined. Avoid overmixing here—overworked batter can make muffins dense instead of tender and fluffy.

Step 5: Prepare the Cream Cheese Swirl

In a separate bowl, beat the cream cheese until smooth. Then gradually add raw sugar, egg yolk, and vanilla extract, beating just until combined. This creamy swirl is the star that makes these muffins extra special.

Step 6: Assemble the Muffins

Divide the pumpkin batter evenly into the muffin cups. Drop about a tablespoon of the cream cheese mixture onto each muffin. Gently swirl the cream cheese into the batter using a toothpick, starting from the edge toward the center—don’t overdo the swirl or you won’t get the pretty marbled effect.

Step 7: Bake and Cool

Place the muffin tin on the center rack of your oven and bake for 24 to 26 minutes, or until a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely—this prevents the bottoms from getting soggy.

How to Serve Pumpkin Cream Cheese Muffins Recipe

Garnishes

I love keeping it simple by serving these muffins as they are — the cream cheese swirl is like a built-in topping. But if you want to dress them up, a light dusting of powdered sugar or a tiny smear of softened butter works beautifully for extra indulgence.

Side Dishes

Pair these muffins with a hot cup of chai tea or spiced latte for a fall-inspired treat. They’re also great alongside scrambled eggs or a bowl of fresh fruit if you’re enjoying them for breakfast.

Creative Ways to Present

For a festive brunch, arrange the muffins on a beautiful platter with mini jars of pumpkin butter, clotted cream, or honey nearby for guests to add as they like. I’ve also tried wrapping each muffin in parchment paper tied with twine for gifting — it’s a simple touch that makes them feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cream Cheese Muffins store beautifully in an airtight container at room temperature for up to 3 days. I recommend keeping them away from direct heat or sunlight to maintain their moist texture.

Freezing

If you want to make these ahead of time, they freeze wonderfully. Just wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months in the freezer, making it easy to enjoy pumpkin goodness any time.

Reheating

When you’re ready to enjoy a frozen muffin, I like to thaw it at room temperature for 30 minutes, then warm it in the microwave for about 15 seconds. This really refreshes the texture and brings back that fresh-baked feeling.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Muffins Recipe has quickly become one of my go-to fall treats because it’s just as simple as it is delicious. Every time I serve them, I get the same “wow” response from family and friends, and it fills the kitchen with those wonderful pumpkin spice aromas. I can’t recommend it enough if you want a cozy, comforting muffin that’s easy to make and delightful to eat — I’m sure you’ll love how they turn out!

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