Picture the aroma of warm spices filling your kitchen as you bake these delightful Pumpkin Muffins with Cream Cheese.
There’s something about the blend of cinnamon, nutmeg, and ginger that feels like a cozy embrace.
These muffins are incredibly easy to make and promise an indulgent treat with their creamy, swirled center.
Watch as the humble ingredients transform into a comforting delight. Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 Muffin tin
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 12 Paper muffin liners
- 1 Whisk
- 1 Rubber spatula
- 1 Ice cream scoop or large spoon
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making Pumpkin Muffins with Cream Cheese, follow this timeline:
1. Reading the Recipe: Allocate 5 minutes to thoroughly read the entire recipe and gather all necessary equipment and ingredients.
2. Prep Time (20 minutes):
- Minute 1-5: Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
- Minute 6-10: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Minute 11-15: In a medium mixing bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Minute 16-18: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
- Minute 19-20: In a separate small bowl, beat the cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
3. Assembly (5 minutes):
- Minute 21-23: Use an ice cream scoop or large spoon to fill each muffin liner about two-thirds full with pumpkin batter.
- Minute 24-25: Add a spoonful of cream cheese mixture to the center of each muffin and use a toothpick to gently swirl the cream cheese into the pumpkin batter.
4. Cook Time (25 minutes):
– Minute 26-50: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
5. Resting Time (10 minutes):
- Minute 51-55: Allow the muffins to cool in the tin for 5 minutes.
- Minute 56-60: Transfer the muffins to a wire rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
In a separate small bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
Use an ice cream scoop or large spoon to fill each muffin liner about two-thirds full with pumpkin batter.
Add a spoonful of cream cheese mixture to the center of each muffin.
Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving Tips
- Warm Apple Cider: Pair the pumpkin muffins with a mug of warm apple cider for a cozy, autumn-inspired treat.
- Vanilla Ice Cream: Serve the muffins with a scoop of vanilla ice cream for a delightful dessert experience.
- Hot Coffee or Tea: Accompany the muffins with a cup of hot coffee or tea to enhance the comforting flavors.
- Maple Syrup Drizzle: Add a touch of maple syrup drizzled over the top for added sweetness and richness.
- Fresh Fruit: Complement the muffins with a side of fresh fruit, such as apple slices or berries, for a revitalizing balance.
Storage
To store Pumpkin Muffins with Cream Cheese, place them in an airtight container.
Refrigerate for up to five days.
For longer storage, freeze them for up to three months.
Freezing
To freeze pumpkin muffins, allow them to cool completely.
Then wrap individually in plastic wrap.
Place wrapped muffins in a freezer-safe bag or container.
Thaw at room temperature when ready to enjoy.
Reheating
To reheat pumpkin muffins, wrap them in a damp paper towel.
Microwave for 15-20 seconds.
Alternatively, warm them in a 300°F oven for 5-10 minutes for a fresh taste.
Final Thoughts
The Pumpkin Muffins with Cream Cheese make for a delightful dessert option.
Their blend of spices and creamy center provide a comforting fall treat.
Remember to allow the muffins to cool completely before serving. This guarantees the cream cheese filling sets properly.
If you plan to make them in advance, consider freezing a batch for future enjoyment.
Happy baking!
Frequently Asked Questions
Can I Substitute the Canned Pumpkin Puree With Fresh Pumpkin Puree?
You can substitute fresh pumpkin puree for canned. Just roast, puree, and drain excess liquid from fresh pumpkin. It might take a bit more effort, but you’ll enjoy the rich, homemade flavor it brings to your creation!
What Can I Use as a Substitute for Vegetable Oil?
You can swap vegetable oil with melted coconut oil or applesauce. I’ve tried both, and they work wonders! Just melt the coconut oil and measure or use unsweetened applesauce for a healthier twist. Enjoy experimenting!
How Can I Make These Muffins Gluten-Free?
To make them gluten-free, swap all-purpose flour with a gluten-free baking blend. I’ve done this before, and they turned out great! Just guarantee your blend contains xanthan gum; it helps bind everything together.
Is It Possible to Use a Different Type of Sugar?
You can definitely swap sugars! Try coconut sugar for a caramel-like flavor or honey for added moisture. Once, I used maple syrup; it was divine! Start by substituting equal amounts and adjust to your taste preference.
Can I Add Nuts or Chocolate Chips to the Batter?
You can definitely add nuts or chocolate chips! Just fold them into the batter after combining wet and dry ingredients. I’ve tried walnuts and chocolate chips, and they add a delightful crunch and sweetness.
Pumpkin Muffins with Cream Cheese
Equipment
- 1 muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
- 12 Paper muffin liners
- 1 Whisk
- 1 Rubber spatula
- 1 Ice cream scoop or large spoon
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
- In a separate small bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Use an ice cream scoop or large spoon to fill each muffin liner about two-thirds full with pumpkin batter.
- Add a spoonful of cream cheese mixture to the center of each muffin.
- Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
- Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
