These Cream Cheese Pumpkin Spice Muffins are the perfect fall treat! With a soft, spicy pumpkin base and a creamy cheese filling, they taste like a cozy hug in a muffin.
Whenever I make these, my kitchen smells amazing—like autumn and happiness combined! I love having them with my morning coffee. You’re going to enjoy every bite! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Each brings a unique taste!
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works too. Just roast and puree it. If you’re in a pinch, butternut squash is a great substitute!
Spices: Pumpkin pie spice adds warmth and flavor. If you don’t have it, mix cinnamon, nutmeg, and ginger for a similar taste. I love using fresh ground spices for the best flavor!
Cream Cheese: You can replace cream cheese with mascarpone or Greek yogurt if you prefer, but the taste and texture will be slightly different. I personally think cream cheese brings the best creaminess!
Granulated Sugar: If you’re looking to reduce sugar, feel free to use honey or maple syrup, but remember to adjust the liquid in your recipe to keep the right consistency.
How Do I Get a Creamy Center in My Muffins?
To achieve a luscious cream cheese center, mix the cream cheese filling until it’s smooth and creamy. This ensures a lovely, soft texture. Here’s how to do it right:
- Beat cream cheese until fluffy to avoid lumps.
- Incorporate the sugar and flour slowly while mixing to maintain a smooth texture.
- Don’t overfill the muffin cups with cream cheese; a tablespoon per muffin is just right!
These steps will help you nail that dreamy cream cheese filling every time. Enjoy the cozy flavors of fall in these delightful muffins!
How to Make Cream Cheese Pumpkin Spice Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Optional Topping (Cinnamon Sugar Crumble):
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. You’ll want to allow for an additional 10 minutes of cooling time in the muffin tin after baking. So, in total, you’re looking at about 50 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 12-cup muffin tin with paper liners to make it easy to remove the muffins later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure that the leavening agents and spices are evenly distributed throughout the muffins.
3. Combine the Wet Ingredients:
In a large bowl, mix the canned pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Stir these ingredients together until everything is well combined and looks smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated. Be careful not to overmix; a few lumps are perfectly fine!
5. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese until creamy. Then add the granulated sugar, flour, egg yolk, and vanilla extract. Mix until smooth and free of lumps.
6. Assemble the Muffins:
Fill each muffin cup about halfway with the pumpkin batter—this is usually around 1/4 cup per cup. Next, add about a tablespoon of the cream cheese filling to the center of each muffin cup on top of the batter. Finally, cover the cream cheese filling with more pumpkin batter, filling each cup almost to the top.
7. Optional Topping:
If you’d like a little extra sweetness, mix together the sugar, cinnamon, and melted butter in a small bowl. Sprinkle this mixture on top of each muffin before baking.
8. Bake:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into a muffin (avoiding the cream cheese center) comes out clean.
9. Cool:
Once baked, let the muffins cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely.
Enjoy your soft, moist Pumpkin Spice Muffins with a creamy center! They are perfect for breakfast, snacks, or dessert—anytime you need a taste of fall! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If using fresh pumpkin, make sure to roast it until soft and then puree it until smooth. This gives a lovely fresh taste and works perfectly in the muffins!
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can mix your own by combining 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of cloves. It’s super easy to customize!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week or freeze them individually wrapped for up to 3 months.
Can I Make These Muffins Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure that it includes xanthan gum for the best texture!